Spinach pesto pasta with chicken
Boiled / Organic
- coarse salt
- 1 bunch spinach, tough stems removed
- 1 cup packed Fresh Basil leaves
- 3 tablespoons pine nuts
- 1 garlic clove, peeled
- fine sea salt
- 6 tablespoons extra-virgin olive oil
- 1 pound strozzapreti (or other short pasta)
- 2 1/2 cups roasted chicken, finely shredded, at room temperature
- good quality extra-virgin olive oil, for drizzling
- 2 ounces ricotta salata cheese, very thinly sliced
Bring a large pot of well-salted water to a boil.
In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth.
Cook the pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.
Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.
Serve immediately, drizzled with a touch of good oil and topped with the cheese and extra salt to taste.
Proud of my Italian oils I had a little reticence in trying a Moroccan oil. With my big surprise I found it really delicious. I used it raw, but I’ve to admit, it’s great for frying too. It has very hi smoke point that makes my ‘fritto misto’ lovely golden and crunchy. I highly recommend it!
Les Terroirs de Marrakech
I bought this oil as I was attracted by its elegant and unusual bottle. Such a precious container had to contain a very special product and I was right! The bottle on your table is a pleasure for your eyes and when you pour it, pervasive perfumes invites your dining companions to taste it and they feel privileged to savor such a rare nectar. My guests are special and I love being a perfect gracious hostess.
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