Yum, yum, yum!! That is the FIRST thing I have to tell you! This is a Rachael Ray recipe from one of my magazines. (September 2007)
Make sure you toast your pine nuts because the flavor is so much better that way. I used ricotta cheese instead of cottage cheese. I also cooked 3 chicken breasts in pesto sauce and chopped them in 1-inch chunks. Then I added the chicken and pesto to the pasta mixture.
This recipe will be great year-round. It is light, but filling. Serve with garlic bread and a salad if you like.
Here is mine:
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