This one is basically pesto Alfredo with chicken and broccoli, made extra easy in one pot with farfalle.
I usually make my pesto with toasted pine nuts, but I had a bunch of walnuts lying around, so I used those instead and loved it. They worked perfectly here and gave the pesto a little extra richness and nuttiness.
The farfalle cooks right in the sauce, the broccoli gets tossed in toward the end, and then everything gets finished with Parmesan and plenty of pesto. It’s creamy and cozy, but the pesto keeps it from feeling too heavy.
Toast the walnuts. Just a few minutes in a dry skillet makes a huge difference and gives the pesto a deeper flavor.
Use freshly grated Parmesan. It melts into the sauce so much better than pre-shredded and gives you that really silky finish.
Finish with lemon. A squeeze of juice at the end cuts through the creaminess and wakes everything up.
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
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