Chicken & Arugula Pesto Pasta from The Weeknight Cook by Brigit Binns
Make the arugula pesto Bring a large pot of water to a boil. In a food processor, combine the garlic, pine nuts, arugula, and ¼ cup (1 oz/30 g) of the Parmesan cheese. Pulse to chop. With the...
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Cooking tools:
- Food processor
- Pot
- Measuring cup
Ingredients
- Ricotta salata, 1 cup (4 oz/125 g) crumbled
- Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat
- Cherry tomatoes, ½ lb (250 g), halved
- Ziti, 1 lb (500 g)
- Unsalted butter, 2 tablespoons
- Salt
- freshly ground pepper
- Parmesan cheese, ½ cup (2 oz/60 g) freshly grated
- Olive oil, ¼ cup (2 fl oz/60 ml)
- Baby arugula (rocket), 1 ¼ cups (1¼ oz/40 g)
- Pine nuts, 2 tablespoons
- Garlic, 1 small clove
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