Starting Off With A Bang!

I tried a lot of recipes this weekend and I will share them all with you, but this is the perfect dish to kick off this blog. When I tell you that you need to make this as soon as possible, I mean it. It also is probably the easiest and most flavorful pasta dish ever.

My whole family loved this dish. This is amazing because

1. My dad hates (HATES) pesto.

2. My sister won't eat anything green and doesn't like pasta.

So if they like it, I can guarantee you'll love it.

Okay...to the recipe! (said like "TO THE BATCAVE")

Don't worry about it.

First, cook some pasta. This is Mrs. Leeper's corn pasta (gluten-free) and it is fabulous. You can obviously use normal pasta. Obviously.

While the pasta was doing its thing, I took some yummy basil and dropped it in the food processor

Then the Parmesan cheese

Pine nuts and garlic came to the party

I then threw in the salt and pepper, gave it a whirl and then drizzled in some olive oil

This smells amazing. I literally walked around my house with this stuff making every one smell it.
Except my dad. Please refer to #1 above.
Butter and heavy cream are melted in a large pot then I added the pesto, stirred it together and let it simmer for a few minutes.
SIDE NOTE: I meant to get a picture of the butter and cream in the pot, but right when I put the butter and cream in, my sister dropped four plates on the floor, breaking all of them and halfway ripping off her toenail. Appetizing, right?

Add remaining Parmesan cheese, stir to melt then gently toss in the pasta and add some rotisserie chicken.

Andddd....VOILA! Everyone will be incredibly impressed with your culinary skills. And tummies will smile.

That's a win-win.

Rotisserie Chicken Pasta with Pesto Cream Sauce

Adapted from Kevin and Amanda

• 3/4 cup fresh basil leaves, packed
• 3/4 cup grated Parmesan cheese, divided
• 3 tablespoons pine nuts
• 2 cloves garlic, peeled
• 1/2 tsp kosher salt and coarsely ground pepper, each
• 1/3 cup extra-virgin olive oil
• 1/2 cup heavy cream
• 2 tablespoons butter
• 12 oz Mrs. Leeper's corn spaghetti pasta
• Roughly 1 rotisserie chicken, cut into pieces.

1. Bring water to boil, then add 1 tbsp kosher salt and pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.

2. Add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper to a food processor. Process while slowly drizzling in olive oil. Add the cream and butter to a large bowl set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 3 minutes. Turn off heat, and add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.

3. Add the drained pasta to the sauce and stir together. Now, you can either serve and top with hot rotisserie chicken or if your chicken is already chopped and is cold from the fridge, add it to the pasta and stir together for 2 minutes to heat up the chicken.

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Make this soon. As in now. It's the perfect pasta dish and it's so quick and wonderful.

Good luck!

Kaci