Spaghetti With Fresh Basil Pine Nuts Chicken And Cheese Food

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

SHRIMP AND CHICKEN PESTO PASTA

Steps:

• Pick rotisserie chicken and chop into small chunks.
• Toast pine nuts until light golden brown then set aside. (About 2-3 minutes in toaster oven)
• Cook and drain pasta as directed on the package. Return pasta to the pot and cover to keep warm.
• While pasta is cooking, using a food processor, blend together spinach, basil, pine nuts, garlic, salt and oil to create the pesto sauce.
• Add pesto sauce to pasta and toss to coat. Cover again to keep warm.
• Using a greased cast iron skillet, cook raw shrimp over medium-high heat, for 2-3 minutes on each side or until just pink then remove from heat and set aside. If your rotisserie chicken started out cold, toss the chicken in with the shrimp for the last 3 minutes to heat it up.
• To serve, twirl pesto noodles and place several twirls onto each plate. Top with shrimp, chicken and Parmesan cheese.

TOMATO-BASIL SPAGHETTI WITH BLACKENED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
• In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
• Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
• While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
• In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
• Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
• Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

Steps:

• Boil Farfalle according to instructions. Al Dente works the best.
• Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
• Slowly pour the olive oil while blending all ingredients together.
• Set aside.
• Toast the remaining pine nuts in a splash of olive oil until golden brown.
• Set aside.
• Rinse pasta.
• Stir in the cheese/basil mixture.
• Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
• Serve warm or cold.

EVERYDAY PESTO RECIPE

Steps:

• In a food processor, combine the basil, Parmesan, nut of choice, garlic, salt, pepper, and lemon juice. Pulse several times to mince the ingredients.
• Add about 1/2 of the oil to the food processor and process until very fine.
• Gradually add the remaining oil, to taste, pulsing until smooth (you may need more or less oil, depending on your preferred texture for the pesto). Taste for seasoning and add additional salt, pepper, and/or lemon juice to taste. Pulse to combine completely if additional seasoning is used.
• Store in fridge. The olive oil based pesto will begin to firm in the fridge, so bring it out to come to room temperature if you want it more oily.

SPAGHETTI WITH FRESH BASIL, PINE NUTS, CHICKEN AND CHEESE

Steps:

• Add oil to skillet over medium heat. When the oil is hot, add garlic and chicken and cook until cooked through. Reduce heat to low. Stir in shredded basil leaves and allow them to wilt - approximately 30 seconds. Pour in the stock and simmer liquid gently while you cook the pasta. Cook the pasta until al dente. Drain pasta and add it to the skillet with the basil. Toss well to coat the pasta. Add the pine nuts, cheese, salt and some pepper, and toss again. About 20 minutes prep time.

CHICKEN AND TOMATO SAUCE WITH BASIL AND PINE NUTS ON PASTA

Steps:

• In a saucepan over medium heat, combine the first 8 ingredients; simmer, uncovered, 5 minutes.
• Add in Havarti cheese and stir until cheese is melted.
• Serve sauce over pasta; sprinkle with Parmesan cheese.

PASTA WITH TOMATOES, PINE NUTS AND BASIL

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.