Linguines With Creamy Beet Pesto
This recipe is a creation by Isabelle Huot for Kilo Solution Magazine, a 100% free online publication for your enjoyment and your health!
Nutritional value: 426 calories, 12 g lipids, 48 g carbohydrates, 6 g fibers, 36 g protein
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
Pesto
- 250 ml (1 cup) cooked diced beetroots (Champêtre brand)
- 125 ml (1/2 cup) fresh cheese, low in fat
- 30 ml (2 tbsp) sunflower seeds
- 2 cloves garlic
- 15 ml (1 tablespoon) balsamic vinegar
- 60 ml (1/4 cup) fresh basil
- Salt and freshly ground pepper
Pasta
- 210 g whole wheat linguine
- 15 ml (1 tbsp) sunflower oil
- 300 g chicken breasts, in strips
- Salt and freshly ground pepper
Preparation
- In a food processor, put all the ingredients for the pesto and mix until the mixture is homogeneous. Season and reserve.
- In a large saucepan, cook the linguine as directed on the package. Reserve a little cooking water.
- In a frying pan, pour the oil and cook the chicken strips completely.
- Add pasta and pesto. Add cooking water to the sauce if necessary. Serve immediately.
Featured Ingredient
Champêtre diced beets, produced by Saladexpress and certified Aliments préparés au Québec.