Tuesday, May 8, 2012

Parsley Pesto Pasta with Chicken

I love pesto, but it's usually so expensive to buy and if you're making a traditional pesto with pine nuts and basil, it's even expensive to make.  This is a cheaper, just as delicious alternative.
 1 lb Fettuccini
1 bunch Italian Parsley
1/2 cup Grated Parmesean
2 Tbsp Lemon Juice
2 cloves garlic
1/4 tsp salt
1/2 cup olive oil
Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you'd think because it will be spread out thin over the pasta.
 Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm with baked or grilled chicken breast. Yum-o

No comments:

Post a Comment