1 medium zucchini, cut on bias into 1/2-inch-thick slices
1/4 cup crumbled feta cheese
Prepare outdoor grill for direct grilling over medium-high heat. Heat large covered saucepot of salted water to a boil over high heat. Add potatoes and cook 10 minutes, adding pasta when necessary and cooking as label directs; drain. Cool potatoes and cut in half; return pasta to saucepot and cover to keep warm.
Coarsely chop carrot leaves (you should have about 1-1/2 cups). In food processor, purée carrot leaves, garlic, basil, Parmesan cheese, pine nuts and lemon juice, scraping down bowl with rubber spatula occasionally; with processor running, slowly add 6 tablespoons oil. Makes about 1 cup.
Coat chicken with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. In large bowl, toss zucchini, potatoes, carrots and remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Place chicken and vegetables on hot grill rack; cover and cook chicken, potatoes and carrots 10 minutes, and zucchini 8 minutes or until internal temperature of chicken reaches 165° and vegetables are tender, turning once.
Add 1/2 cup pesto to pasta; toss. Cut carrots crosswise into thirds; slice chicken. Serve chicken and vegetables over pasta sprinkled with feta cheese.
Facts. Finds. Flavors.
Cover and refrigerate remaining pesto up to 2 weeks. Use as a sandwich spread, stir into scrambled eggs, or toss with halved cherry tomatoes and cubed fresh mozzarella cheese.