Pasta with Cherry Tomatoes

By maredan

Ingredients

• Pistou
• 1/2 * 1/2 cup grated Parmigiano-Reggiano
• 1/4 * 1/4 cup oil-packed chopped fleur d’ail (garlic scapes) or 2 cloves garlic, pressed
• 1/4 * 1/4 cup olive oil
• 1/4 * 1/4 cup finely chopped flat-leaf parsley
• 1/4 * 1/4 cup finely chopped fresh basil
• Pasta
• 2 * 2 boneless, skinless chicken breasts, diced
• 3 * 3 tablespoons olive oil
• 3/4 * 3/4 pound tortiglioni or penne
• 2 * 2 cups blanched garlic scapes, cut in 2.5-cm (1-inch) lengths (or thin asparagus spears or thin green beans)
• 2 * 2 small yellow zucchini, cut in 1/2-cm (1/4-inch) rounds
• 1 * 1 green zucchini, cubed
• 2 * 2 cups cherry tomatoes

Details

Servings 4

Preparation

Step 1

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, sauté 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.