On The Line: Carmina Casso Of Ciao! Deli & Pizzeria, Part Three
Photo by Johannes Dewald
Our time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, please! (like in those potent pepperoni pinwheels).
Creamy Pesto Pasta with Parmesan and Grilled Chicken
1/4 cup toasted pinenuts
3-4 cloves garlic
3 cups fresh basil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan
1 cup olive oil
4 pieces chicken breast
1 pound pasta of your choice, cooked
1/2 cup cream
Salt and pepper (to taste)
Grated Parmesan (to finish)
Slightly toast pine nuts in a pan. Transfer to food processor. Add garlic, basil, salt and pepper. Pulse until blended.
Slowly add olive oil. Transfer to container and add Parmesan. Mix well. This pesto can be used for several recipes.
Grill your chicken and set aside. In a pan, add approximately 1/2 cup pesto (more if desired), 1/2 cup of cream, and mix. Add more salt and pepper as desired.
Add your cooked hot pasta and toss. Top with grilled chicken and more Parmesan.
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