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REI - CC - Mushroom & Kale Pesto Pasta
14
Servings
22
Ingredients
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Ingredients
Makes 14 servings- Bread, Baguette Ciabatta 6.2oz 2.8 package(s)
- Tomato 2.3 whole
- Basil, Fresh 1.0 ounce(s)
- Cheese, Mozzarella Fresh 16oz 2.0 package(s)
- Glaze, Balsamic 8oz 1.0 bottle(s)
- Greens, Mixed 16oz Clamshell 1.8 package(s)
- Dressing, Balsamic Vinaigrette 16oz 1.0 bottle(s)
- Capers 1.0 jar(s)
- Tomatoes, Cherry 10oz 1.8 package(s)
- Croutons, Italian 5oz bag 1.8 bag(s)
- Cucumbers 1.8 whole
- Pasta, Farfalle 10.8 cup(s)
- Oil, Olive 12oz refillable bottle 1.0 bottle(s)
- Garlic, Head 0.5 whole
- Mushrooms, Baby Bella Sliced 10oz 2.8 package(s)
- Kale, Fresh 1.2 bunch(es)
- Tomatoes, Sun Dried (in oil) 8.5oz 1.4 jar(s)
- Lemon 1.2 piece(s)
- Chicken, Pre-cooked Strips 16oz 2.3 package(s)
- Cheese, Parmesan Shaved 2.8 cup(s)
- Dessert, Key Lime Pie Frozen 1.0 package(s)
- Pesto (Vegan) 6.5oz 1.2 jar(s)
Dietary Restrictions
Nuts
Wheat / Gluten
Dairy
Poultry
Soy
Tree Nuts
Recipe Instructions
>Appetizer: Make the bruschetta: slice tomatoes and bread, top bread with slice of fresh mozzarella, tomato and basil (save 1/2 the basil for the pasta). Drizzle with olive oil and balsamic glaze
>Salad: Combine mixed greens, cherry tomatoes, cucumber, capers, olives; toss with dressing; garnish with croutons
>Pasta: Heat pot over high heat; add water and and a pinch of salt and bring to a boil; add pasta
>Heat skillet over medium heat; add drizzle of olive oil, then add mushrooms; cook 3-5 minutes, then add garlic and kale; cook 3-5 more minutes, stirring frequently (kale should wilt slightly and turn bright green)
>In separate skillet, cook chicken with a little olive oil (if no vegetarians, this can be added to kale, mushroom, and garlic skillet)
>Cook pasta al dente; drain water, reserving a little bit in pot; add pesto, artichokes, and sun-dried tomatoes; stir
>Add mushroom/kale mix; stir and serve; garnish with parmesan cheese
