Wednesday, January 21, 2009

pesto pasta

Pesto Pasta

3/4 lb pasta (I use gemelli or spirals), cooked to al dente
1-2 chicken breasts, cooked and sliced or cubed
1/2 c. pesto (I use spinach pesto, recipe follows, but you can certainly use store-bought)
1/2 c. pine nuts
1 c. milk
1 c. half n' half
1/2 c. parmesan or pecorino romano cheese, grated
1 c. mozzarella, shredded
1 tsp. salt (or to taste)

Combine all ingredients and put in a 9x13 or similar size baking dish. Bake at 375 for 10 minutes, or until hot.

Spinach or Basil Pesto (makes 3/4 cup)

2 cups spinach or basil leaves, packed (or combine the two however you wish)
3 cloves garlic, unpeeled
1/2 cup extra-virgin olive oil
1/4 cup pine nuts, walnuts, or almonds toasted
1/4 cup grated Parmesan cheese
2 T. parsley or 1 T. lemon juice (to retain color)
salt and pepper to taste

Toast garlic in a dry skillet over medium heat until spotty brown. (this mellows the flavor) Peel garlic and put in a food processor or blender with all other ingredients and blend until smooth.

I put the whole batch of pesto into the pasta dish, since there is hardly enough worth saving and I'm saucy like that.




Perfect when served with Star's bread twists. mmmmmmm

4 comments:

mrs. peterson said...

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmar

Stephanie J. Robertson said...

i have all the stuff to make this!!! im gonna do it!

it's like the planets have aligned. and i am glad to see star's breadsticks in pictures- yum!

laura d said...

I want the recipe for the bread twists!!!

Melanie said...

Okay, so this recipe looks good. I have a question for you though and I hope not a stupid one. Is the pasta cooked or uncooked when you combine it all and throw it in the oven? And how do you do the bread twists? Those look good.