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Ingredients
- 2 lrg Bunc fresh basil, (about 4 c. loosely packed leaves)
- 2/3 c. Extra virgin olive oil
- 2/3 c. Grated Parmesan cheese
- 4 x Garlic cloves
- 2 Tbsp. Pine nuts
- 1 lb Fresh cheese tortellini
- 2 c. Diced cooked chicken
- Â Â Additional grated Parmesan cheese
Directions
- Puree first 5 ingredients in processor till 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 till just tender but still hard to bite. Drain, reserving 1/4 c. cooking water.
- Combine tortellini, chicken and 1 c. pesto in heavy large skillet over medium heat. Toss till mix is heated through, adding reserved cooking water and additional pesto by tablespoonfuls till sauce coats pasta.
- Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
- Serves 4.
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