Pasta with Cherry Tomatoes and Fleur D'Ail Pistou - ★Cooking Recipes★

Directions for: Pasta with Cherry Tomatoes and Fleur D'Ail Pistou

Ingredients

Pistou

cup grated Parmigiano-Reggiano

cup oil-packed chopped fleur dail (garlic scapes) or 2 cloves garlic, pressed

cup olive oil

cup finely chopped flat-leaf parsley

cup finely chopped fresh basil

Pasta

2 boneless, skinless chicken breasts, diced

3 Tbsp olive oil

lb(s) tortiglioni or penne

2 cup blanched garlic scapes, cut in 2.5-cm (1-inch) lengths (or thin asparagus spears or thin green beans)

2 small yellow zucchini, cut in 1/2-cm (1/4-inch) rounds

1 green zucchini, cubed

2 cup cherry tomatoes

Directions

Pistou

1. In a bowl, combine all the ingredients. Set aside.

Pasta

1. Cook the pasta in salted boiling water until al dente. Set aside 125 ml (1/2 cup) cooking water. Drain the pasta and oil lightly. Set aside.In a large skillet over medium-high heat, brown the chicken in 30 ml (2 tablespoons) oil. Transfer to a plate.In the same skillet, saut the garlic scapes, zucchini and cherry tomatoes in the remaining oil until the zucchini are tender and the tomatoes start to burst.Add the pasta, chicken and pistou. Reheat while stirring to combine. If necessary, add the reserved cooking water. Season with salt and pepper.

See more: Pasta, Main, Saute, Poultry, Chicken, Lunch, Dinner, Quick and Easy, Vegetables