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


mrs. peterson said...


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.