You will hardly find a dish that’s more Italian than Pesto Pasta, and to enjoy it, you don’t even need to travel to Europe. You just need to go to the grocery store, pick up the necessary ingredients, and prepare it in the comfort of your own home.
Pesto Pasta is a versatile dish. You can serve it as an entrée or as a side. You can add different types of protein or just top it with parmesan cheese. Whichever way you decide to prepare it, it is delicious!
Today, we’ll serve it as an entrée with grilled garlic chicken breasts. Rena Ware’s wonderful “water-less” cooking method lets you cook pasta in the smallest amount of water, so don’t miss trying this recipe!
400 grams (4 cups) fusilli or any short pasta
3 cups water
50 grams basil (approximately 1 cup, loosely packed)
2 cloves garlic
30 grams of peanuts (¼ cup) (you can also use pine nuts or walnuts)
¼ cup parmesan cheese
2 chicken breasts
Salt to taste
Black pepper to taste
⅓ cup olive oil
Add the water to the 3 Litre Utensil, cover with the Nutri ✓ Sensor in the open position, and bring it to a boil on medium-high heat. After the whistle sounds, remove the cover and add the salt. Stir with the Spoonula until the salt is completely dissolved.
Next, we will stir in the pasta and cover the utensil with the Nutri ✓ Sensor in the open position. Wait for the whistle, which tells us that a water seal has formed, then turn the Nutri ✓ Sensor to the close position. Reduce heat to low and cook for 15 minutes.
While we are waiting for our pasta to cook, we prepare the pesto. First, shred the basil, then process it along with the peanuts, parmesan cheese, and one garlic clove. Add salt and black pepper to taste. When the pasta is al dente, stir in the pesto with the Spoonula. You can add some cream for a richer flavor. Place the 3 Litre Grater/Steamer Tray on top of the 3 Litre utensil and grate more parmesan cheese on top.
For the chicken, finely chop one garlic clove and sprinkle it on the chicken, along with salt, pepper, oregano, lime juice, and two tablespoons of olive oil. Preheat the Classic Grill Pan (36 cm), add one tablespoon of olive oil, then place the chicken breasts in the utensil and cook on medium-low for about 5 minutes. Turn the chicken breasts using the Three-Way Tongs from the Kitchen Tool Set, and once they are cooked on the inside but still juicy, remove them and cut them into thick slices.
We’ll also take advantage of the Classic Grill Pan to brown some baguette slices, to which we previously added some olive oil and oregano. Can you believe the beautiful grill marks the Grill Pan makes?
Now, it’s time for serving and enjoying! Place one serving of pasta in a deep bowl using the Pasta Spoon from the Kitchen Tool Set, add chicken slices, and sprinkle with a little parsley and parmesan cheese. Serve with baguette slices with some cherry tomato halves on top.
That’s it! In less time than expected, you’ll be enjoying a delicious Italian dish in your part of the world. Now that you’ve learned how to prepare pesto, you can use it to make a delicious cannelloni, a creamy risotto, a fresh salmon dish, or even serve it on toast. Don’t you agree that pesto is the easiest sauce to prepare?