Chicken with Pesto

Chicken and cavatappi with pesto

When my son was very young, still small enough to be sitting in a high chair, we went out to dinner at an Italian restaurant.  It was a “real” restaurant with no kids’ menu, so we ordered buttered penne with parmesan for him.  Once our meals came and he saw what we were eating, he would have nothing to do with his plain pasta.  My husband had ordered a pesto dish that was quite heavy on the garlic, a dish of which he had very little as my son took quite a liking to it.

 So two years later, pasta with pesto is still my son’s favorite meal, and the more garlic, the better.  It’s one of my favorites to make as it is an almost no-cook meal, like my daughter’s favorite meal, California rolls.  This is a great go-to meal on nights we have soccer practice or ballet.

Pesto

(enough to coat one pound of pasta)

3-4 C. basil leaves

2-3 cloves of garlic (keep the breath mints handy)

1/4 C. toasted pine nuts

1/4 C. grated parmigiano-reggiano cheese

salt and pepper to taste

1/2 C. extra virgin olive oil

Place first four ingredients in a food processor and pulse while slowly pouring in the olive oil.  (Purists feel free to break out the mortal and pestle and bruise away).  Season and mix into cooked pasta.  I reserve a few tablespoons to top the grilled chicken breasts.

 

 

While this meal may be the kid’s choice, the wine is all mommy’s (Misterio Malbec 2006 - a great pairing).

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