| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Bunc fresh basil; (about 4 cups |
|
|
; loosely packed |
|
|
; leaves) |
| 2/3 |
c |
Olive oil |
| 2/3 |
c |
Grated Parmesan cheese |
| 4 |
|
Garlic cloves |
| 2 |
tb |
Pine nuts |
| 1 |
lb |
Fresh cheese tortellini |
| 2 |
c |
Diced cooked chicken |
|
|
Additional grated Parmesan cheese |
INSTRUCTIONS
Puree first 5 ingredients in processor until almost smooth. Season with
salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press
plastic wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but
still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1 cup pesto in heavy large skillet over
medium heat. Toss until mixture is heated through, adding reserved cooking
water and additional pesto by tablespoonfuls until sauce coats pasta.
Season to taste with salt and pepper. Transfer to bowl. Pass additional
Parmesan.
Serves 4.
Bon Appetit October 1994
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