Pappardelle With Chicken, Broccoli & Pesto Sauce

Ingredients:

• For pesto:
• cup approximately 2 of basil leaves
• pinch of salt
• 2 cloves of garlic
• 3 tablespoons pine nuts, lightly toasted
• 2 tablespoons pecorino cheese, grated finely
• 2 tablespoons parmesan, grated finely
• 4 tablespoons olive oil
• (Note: if you don't have pecorino cheese, substitute wit
• For the pasta:
• 1 cup of pesto
• 125 ml cream
• 2 cups of cooked chicken, shredded
• 2 cups of broccoli florets
• 250 grams pappardelle (or other pasta)
• 2 tablespoons olive oil
• generous handful pine nuts, lightly toasted
• freshly grated parmesan to serve

Instructions:

1. Crush basil leaves in a mortar with salt a few at a time.
2. Add the garlic to mortar, and pound to a paste.
3. Add pine nuts, and crush them into the paste.
4. Add the cheese, and work into the paste.
5. Add the olive oil one tablespoon at a time.
6. Keep working until you have a creamy paste.
7. Makes about 1 cup.
8. Mix pesto with cream, to a pourable, sauce-like consistency. Set aside.
9. Drop pasta into boiling salted water.
10. About 4 minutes before the pasta has finished cooking, add the broccoli to the pan and allow it to cook with the pasta.
11. Drain the pasta, reserving 1 cup of pasta water.
12. Drizzle a little olive oil over the pasta.
13. Shake gently to distribute.
14. Return the empty pot to heat, with 1 tablespoon olive oil.
15. Add the chicken to pan and heat through – about 1 minute. Return the pasta and broccoli to the pan.
16. Pour over the pesto and cream.
17. Toss everything gently together over the heat, until the sauce is warmed through and coats everything well.
18. Loosen sauce with reserved pasta water if necessary.
19. Taste and add some salt and pepper if necessary.
20. Sprinkle toasted pine nuts and grated parmesan over the top. Serve with extra parmesan.

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