Ingredients

The following ingredients have 6 Servings
  • 2 cups fresh basil leaves (packed)
  • 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup toasted pine nuts (can sub for cashews or walnuts)
  • 2 large garlic cloves (minced)
  • 1/4 teaspoon salt (more to taste)
  • 1/8 teaspoon freshly ground black pepper (more to taste)
  • 16 oz. spaghetti (or your favorite pasta (1 package))
  • 1 small rotisserie chicken
  • grated Parmigiano-Reggiano cheese and pine nuts (to garnish)

Instruction

  • Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about 1/3 cup of cooking water.
  • While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.
  • Pull the meat from the rotisserie chicken and shred.
  • Combine the hot pasta, pesto sauce, shredded chicken, and about 1/4 cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.