You know, there’s more to Italian than creamy and tomato sauces. Much, much more. Turns out my forefathers were actually pros when it came to spices, herbs, and mixing them up to make edible brilliance. Take, for instance, the pesto sauce. Who’da thunk that a cup of leaves and some olive oil could be amazing? My ancestors
Basil Pesto Chicken Pasta
You know, there’s more to Italian than creamy and tomato sauces. Much, much more. Turns out my forefathers were actually pros when it came to spices, herbs, and mixing them up to make edible brilliance. Take, for instance, the pesto sauce. Who’da thunk that a cup of leaves and some olive oil could be amazing? My ancestors
Ingredients
- 1 cup fresh basil leaves, packed
- ¼ cup freshly grated Parmesan-Reggiano or Romano cheese
- ¼ cup extra virgin olive oil
- ¼ cup pine nuts
- 2 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 1 pound fettuccine, linguine or spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 3 (6 oz.) boneless, skinless chicken breasts
- 18 cherry tomatoes
- 1/2 cup prepared pesto
Basil Pesto
Main Dish
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