Irie Ites Recipe
Grilled chicken or tofu & fresh vegetables in a basil pesto. Tossed with cavatappi pasta & spring onions. (+$9 sub shrimp)
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Ingredients
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Protein
Pasta
Vegetables
Basil Pesto
Method
Preparation
- 1
Preparing the Protein
If using chicken, season the breasts with salt and black pepper. If using tofu, cut into cubes and marinate with olive oil, salt, and pepper. For shrimp, simply season with salt and pepper. Grill or sauté the chicken, tofu, or shrimp over medium heat until fully cooked, about 6-7 minutes per side for chicken, 4-5 minutes for tofu, and 3-4 minutes for shrimp. Set aside.
- 2
Cooking the Pasta
In a large pot of boiling salted water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- 3
Chopping Vegetables
Chop the bell peppers, zucchini, and spring onions into bite-sized pieces. Cut the cherry tomatoes in half.
Making the Pesto
- 4
Blend the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth and creamy.
Combining Ingredients
- 5
Tossing Everything Together
In a large mixing bowl, combine the cooked cavatappi pasta, grilled chicken or tofu, chopped vegetables, and basil pesto. Toss well until all ingredients are evenly coated with the pesto.
- 6
Serving
Serve the Irie Ites warm, garnished with additional spring onions if desired. Enjoy!