2 cups shredded roasted chicken
1 pt. (12oz) cherry tomatoes, halved
2 pkgs (9 oz each) fresh four cheese tortelloni
¾ cup prepared pesto sauce
Bring a large pot of salted water to a boil. Meanwhile, in a small skillet, toast pine nuts over medium heat, stirring frequently, about 5 minutes; set aside. Place chicken and tomatoes in large pasta bowl. Cook pasta in boiling water according to directions. Drain pasta, reserving ½ cup cooking water. Add to pasta bowl with pesto sauce and reserved cooking water, toss. Sprinkle with pine nuts over top and serve immediately. Serves 6.
Frozen adjustments:
Bring pine nuts to room temperature before toasting.
Thaw chicken in refrigerator and then warm slightly in either a skillet or microwave.
Thaw pesto in refrigerator before using.
Pesto
2 c. basil, packed
2 cloves garlic
¼ c. pine nuts
2/3 c. olive oil
½ c. Pecorino Romano
Sea salt & Pepper, to taste
Pulse basil, garlic and pine nuts in food processor until coarse. Add olive oil and pulse until combined. Add cheese and pulse to combine. Add sea salt and pepper to taste and finish with a touch more oil.
No comments:
Post a Comment