Spinach & Toasted Pumpkin Seed Pesto Pasta

Name: Spinach & Toasted Pumpkin Seed Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pieces Chicken Breast Halves (2 large chicken breast halves); 1 piece Lemon (1 lemon (juice only)); 3 tbsp Cooking Oil (3 tbsp cooking fat (I used rendered chicken fat, but butter or olive oil will do nicely)); 0 pieces Table Salt (salt, pepper, dry oregano + salt, pepper); 3 cup Baby Spinach (3 packed cups baby spinach); 1 piece Lemon Zest (1 lemon - juice and zest); ⅓ cup Olive Oil (1/3 cups (or more) olive oil); 3 pieces Scallion (3-4 scallions, green serving only); 2 cloves Garlic (2-3 cloves garlic); 1 cup Pumpkin Seeds (1 cup toasted pumpkin seeds + 1/2 tbsp coarse salt for toasting pumpkin seeds); 3 tbsp Parsley (3-4 Tbs chopped parsley); 1 lb Dried Pasta (1 lbs colorful pasta, not too small); 3 pieces Parmesan Cheese (3 shavings of parmesan into each bowl at serving)

30 minItalian

Servings6

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Ingredients

For 6 servings

Chicken Breast Halves2 pieces · 2 large chicken breast halves
Lemon1 piece · 1 lemon (juice only)
Cooking Oil3 tbsp · 3 tbsp cooking fat (I used rendered chicken fat, but butter or olive oil will do nicely)
Table Salt0 pieces · salt, pepper, dry oregano + salt, pepper
Baby Spinach3 cup · 3 packed cups baby spinach
Lemon Zest1 piece · 1 lemon - juice and zest
Olive Oil⅓ cup · 1/3 cups (or more) olive oil
Scallion3 pieces · 3-4 scallions, green serving only
Garlic2 cloves · 2-3 cloves garlic
Pumpkin Seeds1 cup · 1 cup toasted pumpkin seeds + 1/2 tbsp coarse salt for toasting pumpkin seeds
Parsley3 tbsp · 3-4 Tbs chopped parsley
Dried Pasta1 lb · 1 lbs colorful pasta, not too small
Parmesan Cheese3 pieces · 3 shavings of parmesan into each bowl at serving

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Steps

1Start by boiling water for pasta in a large pot.
2Add some salt and olive oil to prevent pasta from sticking. When water is boiling, add pasta, stir, reduce heat to medium and cook until ready (9-12 minutes, depending on pasta type).
3Drain an set aside.
4While pasta is cooking, prepare the rest of the components simultaneously.
5Start by heating the cooking fat in a skillet over medium heat.
6Sprinkle chicken breast halves with salt, pepper and dry oregano all over.
7Place chicken in heated oil and cook on both sides for a short time (1 minute each).
8Add juice of 1 lemon to the skillet, reduce heat to medium/low and continue cooking, turning occasionally, until done (about 10 - 12 minutes). Set aside.
9If toasting pumpkin seeds, put 1/2 tbsp of coarse salt in a small (preferably cast iron) skillet over medium heat.
10Add pumpkin seeds. Toast seeds for a few minutes, stirring or shaking frequently, until they start to crack and turn golden. Turn off the heat and leave pumpkin seeds in the skillet until cool. When move seeds away from salt before using them. It won't be hard, because they are lighter than coarse salt. Discard the salt.
11Now you are ready to prepare pesto.
12Reserve 1-2 tbsp of pumpkin seeds for garnish.
13Put the remaining pumpkin seeds and the rest of the pesto ingredients in a processor and hit pulse a few times at first, allowing everything to settle. Now turn the processor on and see if pesto is thin enough (consistency of pancake batter). If not, add a little more olive oil and/or lemon juice as you work the pesto.
14Slice or dice cooked chicken breasts.
15Assemble your dish in serving bowls: pasta, chicken, pesto, pumpkin seed sprinkle and shaved or grated parmesan.
16Now inhale deeply and try to say Spinach & Pumpkin Seed Pesto Chicken Pasta Bowl three times in a row fast. That's it!