Healthier Pesto Pasta with Side Salad

Cook 1 pound of whole wheat pasta according to package directions. Reserve 1/2 cup of pasta water before draining.

While the pasta is cooking, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 2 cloves of garlic, 1/4 cup of grated Parmesan cheese, 2 tablespoons of olive oil, and a pinch of salt and pepper. Process until smooth, adding more olive oil if needed to reach desired consistency.

In a large skillet, sauté 1 pound of diced chicken breast or shrimp with 1 tablespoon of olive oil over medium heat until cooked through.

Add the cooked pasta to the skillet with the chicken or shrimp. Toss with the pesto, adding reserved pasta water as needed to create a creamy sauce.

For the side salad, combine 5 ounces of mixed greens, 1/2 cup of cherry tomatoes, 1/4 cup of cucumber slices, and 1/4 cup of shredded carrots in a bowl.

Dress the salad with 2 tablespoons of light vinaigrette dressing.

Serve the pesto pasta immediately with the side salad.