Wednesday, April 8, 2009
Bow-Tie Pasta with Dried Tomato Pesto
This recipe came from the Jan./Feb.
issue of "Country Home" magazine,
which I believe has discontinued print.
It is absolutely delicious and really
only takes 30 min. to make!
Bow-Tie Pasta with Dried Tomato Pesto and Chicken
8-oz. Bow-Tie Pasta
1 1/2 C. Frozen Peas
1/2 C. chopped Roasted Red Peppers
1/2 C. oil-packed Dried Tomatoes, drained
1/3 C. Olive Oil
1/2 C. Slivered Almonds
3 cloves Garlic (I used 3 t. minced)
1/4 t. each Salt and Pepper
1/4 C. fresh grated Parmesan Cheese
2 C. chopped Roasted Chicken or cooked Chicken*
1/4 C. Fresh Basil, snipped
Cook pasta in a large pot of salted water according to package directions, except add peas to the pasta water for the last 2 min. of cooking time. When you drain pasta, RESERVE 1/2 C. of the pasta water. Place drained pasta and peas back in the pot.
Meanwhile, for the pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 C. Parmesan cheese and blend until combined.
To the fnished pasta and peas in the pan, add reserved pasta water, dried tomato pesto that you made, roasted red peppers and chicken*(see note at end). Toss gently with snipped basil. If desired serve with additional Parmesan cheese.
Makes 6 servings
*Note: I marinated chicken breasts in some Italian dressing and then broiled them. Instead of chopping and tossing with the pasta, I sliced them and layed the sliced chicken across the finished pasta dish. It went really well, but you can use any chicken (as in leftovers).