eat local every day: creamy pepper & pesto pasta with seasonal veggies

creamy pesto & pepper pasta |

So, I’m kind of obsessed with chevre.

But not just any kind of chevre.

Local chevre.

More specifically, Swede Farm chevre made by the Carlson family.

So today I’m using the pesto & fire roasted pepper chevre to make a pasta.

creamy pepper & pesto pasta |

^ MVP in today’s recipe.

Here’s what you’ll need for 4 servings

1 (8 oz) container of Swede Farm pepper & pesto chevre
8 oz of your favorite thin pasta
4 c sauteed kale or spinach, stems removed & torn into bite size pieces (I used kale)
2 c roasted butternut squash (yellow summer squash would also work beautifuly)
2 (8 oz) chicken breasts, trimmed  & seasoned with salt & pepper
Juice of 1 small or 1/2 large lemon
*optional ingredients: fresh minced garlic &/or halved (lengthwise) fresh cherry tomatoes
*optional substitution: substitute 1 tbsp meyer lemon infused EVOO for juice of lemon & regular EVOO

Fill your pasta pot with boiling water & cook your pasta to al dente. I used garlic & parsley linguine because I didn’t have any fresh garlic on hand. & what’s pasta without a bit of garlic?

Once you have your pasta going, put some EVOO & lemon juice in a skillet on low heat.

creamy pepper & pesta

Season your trimmed chicken breasts with salt & pepper & place in the skillet until they reach at least 160F.

creamy pepper & pesto pasta |

In another skillet, add your cooked veggies & pesto & pepper chevre.

creamy pepper & pesto pasta | SDC10636_2

Cut up your chicken breasts (1/2 of each chicken per serving).

Toss everything together & serve with fresh homemade bread.

creamy pepper & pesto pasta |

Happy eating. 🙂


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