Basil Pesto with Spinach and Butternut Squash
This is definitely our favorite toppings for ancient harvest’s non-gmo corn/quinoa pasta blend 
Ancient Harvest’s pasta is available at WholeFoods. It is wheat free and gluten free, also has no cholesterol and very low sodium content.
Basil pesto ingredients:
1 bunch of fresh basil
4 garlic cloves
1/4 cup olive oil
dash of real salt
freshly ground black pepper
Toppings:
Butternut Squash (pre-steamed)
1 portobella mushroom (sliced)
2 cups spinach leaves
1/2 cup shredded organic chicken breast (pre-steamed)
1/3 cup walnuts (sliced and pan roasted for 15-30 seconds)
1 Edward and Sons not chick’n natural bouillon cube (available at WholeFoods; this item is gluten free, no msg, and vegan)
I make the pesto in a food processor then I transfer it in a pre-heated saucepan.
Add the bouillon, mushroom, and butternut squash then sauté for about 3-5 minutes. Add spinach and chicken. Add quinoa pasta. Add walnuts. Mix until pasta is coated with toppings.
Healthy, delicious, & nutritious!
Enjoy!
