Vegan Classic Chicken Pesto Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz dried pasta (penne, fusilli, or rigatoni)
- 1 tbsp kosher salt, for pasta water
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For finishing
- ½ cup reserved pasta water
For serving
- 2 tbsp finely grated parmesan cheese, for serving (optional)Chef's tipChoose a grated-style vegan parmesan and use the same amount.
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.
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