Running out of time to cook vegetables? You can make this delicious dish in the time it takes you to boil water and cook pasta. You just need a few delicious timesavers. Tricks like a simple pesto built on the snappy flavour of arugula or the convenience of a store-bought rotisserie chicken. And it doesn’t take long to melt bell peppers. Save time and fill Half Your Plate with vegetables!
FEATURED PRODUCTS
- Meyer Confederation Stainless Steel 6.5L Dutch Oven
- Meyer Confederation Stainless Steel 11" Frying Pan Skillet
INGREDIENTS
FOR THE PASTA
- 1 box of your favourite pasta
- 2 tbsp of olive oil
- 4 bell peppers, halved, cored and thinly sliced
- 1 tsp of salt
- lots of freshly ground pepper
- 1 rotisserie chicken, fully cooked, pulled and shredded, bones discarded
FOR THE PESTO
- A large 10-ounce tote of fresh arugula
- 1 cup or so of roasted cashews, almonds or pine nuts 2 or 3 garlic cloves
- The juice and zest of 2 lemons
- 1 cup of your very best olive oil
- 1 cup of shredded Parmesan cheese
- ½ tsp of salt
DIRECTIONS
- Bring a large pot of salted water to a full furious boil then stir in your pasta choice.
- While you wait, saute the peppers. Splash the oil into your heaviest skillet over medium high heat, toss in the peppers and saute until their textures soften, colours brighten and flavours develop. Cover tightly, constantly jump the pan and gradually lower the heat to prevent scorching as the peppers soften.
- Meanwhile make the pesto. Cram the arugula, garlic, nuts, cheese, lemon and olive oil into your food processor. Puree the works smooth.
- Cook the pasta until al dante, tender yet still pleasingly chewy. Mostly drain the noodles leaving them in the pot with some of the cooking water
- For the sauce, just a cup or so. Add the pesto, melted bell peppers and shredded chicken. Stir the works until thoroughly combined. Serve and share!
Courtesy of Meyer Canada – Chef Michael Smith Collection.