Recipe: Tortellini with Chicken and Pesto

TORTELLINI WITH CHICKEN AND PESTO

FOR THE PESTO:*
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts

FOR THE TORTELLINI:
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese

TO MAKE THE PESTO:
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.)

TO PREPARE THE PASTA:
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.

*Even easier: Use 1 cup purchased pesto to help speed up the preparation.

Makes 4 servings
Source: Nicholas Puniello: Boston, Massachusetts in Bon Appetit magazine, October 1994