April 8th, 2012
Recipe by Paula Bowman
Set a large pot of salted water over high heat and bring to a boil. Cook pasta until al dente and drain, reserving ¼ cup pasta water.
Meanwhile, combine sunflower seeds and next 4 ingredients in the small bowl of a food processor or blender and pulse until it resembles coarse meal. Slowly add olive oil with motor running and process until well blended. Season to taste with salt and pepper. Toss cooked pasta and chicken with pesto and thin with reserved water, as needed. Serve with extra Parmesan cheese for garnish.
760 calories, 33 g fat, 50 g protein, 68 g carbohydrates, 493 mg sodium. Excellent source of vitamin E, thiamin (B1), ribovlavin (B2), niacin (B3), vitamin B6, folate, magnesium, iron and zinc. Good source of vitamin B12.