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Chicken Pesto Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 1 lbs whole wheat rigatoni
  • 3 cups cherry tomatoes, halved
  • 1/2 cup water
  • 1/2 cup shredded Asiago cheese
  • 2 cups spinach
  • 1 cup kale
  • 1 cup basil
  • 3/4 cup almonds or pine nuts
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese
  • 1/2 tsp salt
  • 3 garlic cloves
  • 1 lemon, juiced

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook the pasta.
  • Place the spinach, kale, basil, nuts, olive oil, parmesan cheese, salt, garlic, and lemon juice in the food processor. Process until smooth. You may have to push the spinach down periodically.
  • Toss the cooked noodles with the tomatoes, pesto, and enough water to make it a little saucy.
  • Transfer to a 9x13 baking dish and sprinkle with the cheese.
  • Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.