Chicken and Pesto Pasta
Equipment
- food processor or blender
Ingredients
- 1 lb mini penne, or other pasta of choice
- 1 garlic clove
- 2 cups packed fresh basil leaves
- 2 cooked chicken breasts, shredded or cut into pieces
- 1/2 lb baby spinach
- 1/4 cup pine nuts or pecans, toasted
- 1/2 cup extra virgin olive oil
- 1/3 cup finely grated Parmesan, with more to garnish
- kosher salt
Instructions
- Cook the pasta in boiling water that's been salted, until al dente. Keep ~1 cup of the pasta water before straining out the pasta.
- While the pasta is cooking, finely chop the garlic in a food processor or blender, and then add the basil, nuts, cheese, 1/4 cup olive oil, and 1/2 tsp salt until the pesto is a coarse puree. While the processor or blender is running, stream in the remaining 1/4 cup olive oil slowly until the pesto is pretty smooth. Your precise ending consistency here is up to personal taste.
- Add the pasta back to the now empty pot it was cooked in, along with the pesto, chicken, spinach, and 1/3 cup of the pasta water. Toss thoroughly to combine all the ingredients. If the pasta seems a little dry, add slowly add more of the pasta water until the desired consistency is reached. Season with salt to taste, and optionally serve with more grated or shaved Parmesan.
- Enjoy!