Okay, so I have cooked just a wee little bit. This dish is a simple variation on our favorite summer pasta: PESTO.
I’ve posted the recipe for it before, but here it is again, for any newbies. Simple, fresh pastas like this are my absolute favorite thing to cook in the summer. Mainly because there aren’t any real measurements and I don’t have to think too much.
Simple Summer Pesto Pasta with Grilled Chicken Recipe
serves 2 to 4
- half box of angel hair pasta, cooked according to package directions
- 2 to 3 chicken breasts, grilled and cut into bite-size pieces
- half a pint of cherry tomatoes
for the pesto
- 2 or 3 cups of fresh basil (any variety will do, but we prefer good ole sweet basil)
- 1/2 cup good olive oil
- a tablespoon or so (a hefty dash?) of good balsamic vinegar
- a tablespoon or so lemon juice
- 1/4 cup (ish) of pecans (can sub walnuts, pine nuts, almonds, etc.)
- 2 cloves (or more, or less) garlic, peeled
- salt & pepper to taste
- 1/4 cup grated Sweet Grass Dairy Thomasville Tomme cheese (or parmesan, or any other salty hard cheese)
Cook pasta according to package directions.
Place all the ingredients for the pesto, except the cheese, into a food processor and pulse until just combined. Set aside.
Heat a cast iron skillet over medium heat and place cherry tomatoes in it without any oil. Allow to blister and pop, then remove.
Toss pasta, pesto, chicken, and burst tomatoes together. Using a microplane, plane cheese over the top. garnish with a sprig of fresh basil and serve immediately.
I like to microplane the cheese over the top, rather than include it in the pesto, because when it’s microplaned is a) prettier, and b) melts really easily, and c) it’s curly and fun. Plus, I find that the pesto has a better texture without it. These little heirloom yellow cherry tomatoes are just divine. Delicious, easy to grow, and so bright and colorful! They add a whole ‘nother dimension to this pasta.
As you can tell, this type of pasta dish is my default dinner. I always keep pasta in the pantry, we grow tons of basil every summer, and we keep hard cheeses in the fridge. Add grilled chicken, shrimp, tomatoes, artichokes, whatever you can dream up/find in your kitchen. I should rename this kitchen sink pesto pasta.