Fall is here, and so is the perfect daylight savings meal in under 20 minutes! 🍂✨ This cozy pea flour pasta with chicken, pesto, and juicy tomatoes is everything you need as the days get shorter. With less daylight, we may want to spend less time in the kitchen and more time outdoors. This dish is packed with protein and flavor, quick to whip up, and provides the nutrients you need while adjusting to the...
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Heat olive oil in a skillet. Add cherry tomatoes, season with salt and pepper, cover, and cook for 10-15 minutes until softened and slightly caramelized.
Meanwhile, boil the pea flour pasta according to package instructions. Reserve some pasta water before draining.
Combine the cooked pasta with the roasted tomatoes, shredded chicken, reserved pasta water, mini mozzarella balls, and basil pesto. Mix well to coat everything evenly.
Top with Parmesan cheese if desired and serve warm.
Reserve pasta water to help create a creamy sauce when mixing the pasta with pesto.
Use fresh basil pesto for the best flavor, or make your own at home.
For a vegetarian version, skip the chicken and add more mozzarella or roasted vegetables.
Can I use regular pasta instead of pea flour pasta?
Yes, you can substitute pea flour pasta with regular pasta or any gluten-free pasta of your choice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Can I make this dish dairy-free?
Yes, omit the mozzarella balls and Parmesan cheese, and ensure your pesto is dairy-free.
What can I use instead of chicken?
You can substitute chicken with tofu, chickpeas, or roasted vegetables for a vegetarian option.
Is pea flour pasta gluten-free?
Yes, pea flour pasta is typically gluten-free, making it a great option for those with gluten sensitivities.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
