BASIL PESTO PASTA WITH BRIGHT VEGGIES

So we decided that we had to do some pasta that we could have one night, then heat up for the next night real quick due to our new-found excitement and after work fun (baby classes).  I threw this dish together with some asparagus, onions, tomatoes and garlic, along with some roasted chicken.  Pesto is cheap in the store, but sooooo easy to make as long as you have a food pro.


2 cups packed fresh basil leaves

2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (we used parmigiano reggiano) 
1 lb of whole wheat shells
1 bunch of asparagus
1 white onion
1 handful of cherry tomatoes
2 bone on chicken breasts

Ok, not shown here, but get your chicken started first.  400 degree oven, leave the skin on and douse with some olive oil and season generously with salt and pepper.  Into the oven for 40.


Put the basil, garlic, and pine nuts into the food pro.  Pulse pulse pulse until coarsely chopped.

 With the pro running add in your olive oil to emulsify the pesto.

Take the pesto out of the pro or if you have the mega 16 cup mama, take your bowl out and add your cheese.  Mix together and add salt and pepper to make sure this pesto is tasty.

side bar:  I chose to salt the pesto AFTER

 the cheese since it is a fairly

 salty and delicious cheese. 

Once something is

 over salted, it's hard to go back.

So the pesto is done.   Get the onions into the pan first and saute for 10 minutes or so, then add the tomatoes until they get shiny and plump...toss the asparagus in and saute a little longer, then cover it and take it off the heat until the chicken is done.  This will allow it to steam without over cooking everything else.

Chicken is done and if you can let it rest for at least 10 minutes do it.  Let the juices sit, plus you won't burn your fingers when you peel the skin off and take the meat off the bone.  Don't resist the temptation to eat some of this right out of the pan... this chicken is simple and delicious.  off the bone and cut against the grain into little chunks.

Pasta is done aldente.  I did not use a strainer.  If you have a spider or a slotted spoon take the pasta right from the pot into the pan of veggies, the starchy pasta water is good to thicken the sauce...

Mix everything together so the pesto gets into the nooks and crannies of the shells.

Take your time and enjoy all of the elements.  Don't put your fork into the tomatoes, scoop them up and when you bite into them, they are little explosions of juicy tomato goodness.