Pesto Pasta with Chicken and Asparagus

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Cutting up cooked asparagus

For this dish, I began by remaking the pesto that I had originally used in my pesto chicken melt. I decided to make this dish because I wanted to experiment more with pesto. This time when I made the pesto, I didn’t use as much parmesan cheese, because last time the cheese overpowered the basil and pinenut-y flavor.

While I was making the pesto, I began to boil the water to cook some noodles. While the water was boiling, I took my chicken out and cooked it in a pan over a medium-high heat. Once the chicken was done, I sliced it into thinner slices. Then I threw some pasta into the boiling water. I took my fresh asparagus and put it onto a grilling pan. I let the asparagus cook for about 8 minutes, and flipped them over half way through.

Then I simply combined all of my ingredients together. My mom and I both agreed that this is a great dish if you’re in a rush. Especially if the pesto is already made, this can be done in about 20 minutes, which is great for late-nights or nights when you don’t really feel like cooking.

Finished dish

Finished dish


Health: A-. Easy on the cheese. Of course it is pasta means carbs, but as long as it’s not every day – it’s fine.

Taste: A. One of the best dishes I’ve made so far.

Cost: B+. Pine nuts in the pesto are very expensive, but besides those everything is pretty affordable.

Overall: A-. I really, really like this dish.




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