Tarragon Pesto Pasta Salad

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  • 1 cup packed fresh tarragon
  • 1 cup packed fresh parsley
  • 2 cloves garlic
  • 1/4 cup toasted pine nuts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3-1/2 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup Parmesan cheese
  • 1 pound penne rigate
  • 2 cups shredded cooked chicken, such as rotisserie
  • 1 cup grape tomatoes, halved, or 1/2 cup chopped oil-packed sun-dried tomatoes
  • 2 cups cooked green beans


To bowl of a food processor, add tarragon, parsley, garlic, pine nuts, salt and pepper.
Pulse until finely chopped.
With motor running, drizzle in desired amount of olive oil and lemon juice.
Stir in cheese.
Cook pasta according to package directions.
Drain and rinse under cold water.
Add to a serving bowl with remaining ingredients and toss to combine.
Add pesto and stir to coat.

Try using cooked prawns or smoked salmon in place of chicken.
Recipe from Central Market Poulsbo - Culinary Resource Center
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