Spirelli con Pollo e Pesto Basilico
Pesto Basilico (Basil, Parmesan, and Pine Nut Sauce)
Makes 1 ½ cups
2 cups Fresh basil leaves, loosely packed
2 Medium size garlic cloves
½ cup Fresh grated Parmesan cheese, preferably Parmigiano-Reggiano
1 cup Extra virgin olive oil
½ cup Pine nuts
1 ½ tsp. Coarse salt or to taste
1 tsp. Ground black paper or to taste
In a food processor or blender, combine basil, garlic, pine nuts, salt and pepper, and blend until thoroughly combined. Add grated cheese and olive oil, blend to smooth consistency.
If pesto sauce is not used right away, store in an airtight container, refrigerate for up to 4 days or keep frozen for up to 2 – 3 months.
Spirelli Con Pollo e Pesto
3 oz. Heavy Cream
2 oz. Pesto Sauce (see recipe)
2 oz. Chicken Stock
3 oz. Grilled Chicken
8 oz. Spirelli Pasta, cooked al dente
Salt and Pepper to taste
1 oz. Pine Nuts, toasted
2 oz. Provolone cheese, shredded
2 Tbl. Tomato Concasse (definition is diced tomatoes, peeled and seeds removed
Place the heavy cream, chicken stock, and grilled chicken in a pan and bring to a simmer.
Add spirelli pasta and continue to cook for 2 more minutes
Add pesto, 1 oz. of the provolone, and tomato then toss to combine. Heat, reduce sauce and serve.
Place in a large pasta bowl and garnish with pine nuts, parsley and 1 oz. provolone cheese.
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