Pesto!

Here's that recipe for anyone who loves pesto!

Roasted Veggie Pasta with Pesto
~1 lb. penne whole wheat pasta
~1 1/2 lbs. chicken thighs
~1 red pepper
~2 onions
~1 c. asparagus
~1 lemon
~fresh parm. cheese
~dried basil, oregano, salt & pepper to taste

Pesto Sauce:
~2 c. fresh basil
~4 cloves garlic
~1/2 c. pine nuts
~1/2 c. olive oil
~1/4 c. parm cheese
~1/2 tsp. salt
~fresh ground pepper
Combine all ingredients in food processor until blended; set aside.

~Cut thighs into small pieces, drizzle with lemon halves, then place them in a 9x13 baking dish. Lightly sprinkle with basil, salt and pepper. Bake at 350* for 35-40 min.
~Chop pepper, onion, and asparagus into bite size pieces. Place in greased cookie sheet or bar pan. Sprinkle with oregano, salt & pepper to taste. Bake 20 min. with chicken.
~Cook pasta; drain.
~Combine chicken, veggies, pasta and pesto in large bowl; stir to coat with pesto sauce. Top with parm. cheese.

Note: You can really use any veggies you like or happen to have on hand in this dish!