Citric Acid Free Classic Chicken Pesto Pasta

Total time40 min

Prep time15 min

Cook time25 min

Citric Acid Free Classic Chicken Pesto Pasta

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Ingredients

4 servings

For the pasta

12 oz dried pasta (penne, fusilli, or rigatoni)
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1 tbsp kosher salt, for pasta water

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
2 cloves garlic, peeled
½ cup finely grated parmesan cheese
½ tsp kosher salt
¼ tsp black pepper
½ cup extra-virgin olive oil

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For finishing

½ cup reserved pasta water

For serving

2 tbsp finely grated parmesan cheese, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
2
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.

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