Tortellini with Chicken and Pesto
(Tortellini con Pollo e Pesto)
Ingredients:
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup extra virgin olive oil
2/3 cup grated Parmigiano cheese
4 garlic cloves
2 tablespoons pine nuts
1 lb fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmigiano cheese
Directions:
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.)
Cook tortellini in large pot of boiling salted water until 'al dente'.
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 Parmigiano cheese. Serves 4.