Grammy's Kitchen · Pesto Pasta · Lemon Dill Chicken Pasta with Goat Cheese
One of 155 pesto pasta recipes we measured
from www.wellplated.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 7 cooks on www.wellplated.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces whole wheat bowtie pasta (or pasta of your choice) |
| 14 g | 1 tablespoon extra virgin olive oil (plus 3 teaspoons, divided, plus additional for tossing pasta) |
| 284 g | 10 ounces boneless skinless chicken breasts ((about 1 large or 2 small breasts)) |
| 75 g | 1/2 medium red onion (thinly sliced) |
| 2 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 145 g | 1 cup green peas (fresh or frozen) |
| Zest of 1 lemon | |
| 46 g | 3 tablespoons freshly squeezed lemon juice (about 1 lemon) |
| 45 g | 1 1/2 cups fresh chopped spinach |
| 12 g | 2 tablespoons chopped fresh dill |
| 113 g | 4 ounces goat cheese |
Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I wanted to make this meal and I didn't have any chicken, so I substituted the peas for shelled edamame ( for the protein) , my family loved it, everyone went back for seconds and we are not vegetarians ! ” — a cook, 5★
“I wanted to make this meal and I didn’t have any chicken, so I substituted the peas for shelled edamame ( for the protein) , my family loved it, everyone went back for seconds and we are not vegetarians !” — a cook, 5★