If you haven’t been to Prezzo in Palm Beach Gardens or Boca Raton, I’d advise you go ASAP. This radiatori with creamy pesto pasta is abolsutely divine and one of my favorites there. In an effort to have it when I please I tinkered with this recipe recently and I have to say I nailed it. I hope you enjoy this dish, especially if you’re not in Palm Beach County to enjoy it!
Radiatori with Creamy Pesto
Ingredients
- 1 – 16 oz. bag of Radiatori pasta
- 1/2 cup basil leaves
- 1 – 7 oz. bar parmiggiano-reggiano cheese, coarsely chopped
- 4 oz. pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 4 oz. sun dried tomatoes in oil
- 1 cup heavy cream
- 3 chicken breast, cut into halves to yield 6 cutlets
- 1 Tbsp garlic powder
Prepare
- First, pound the chicken cutlets down a few times per side with a meat mallet. Season the chicken cutlets with garlic powder. Bring a large skillet to medium heat and cook two cutlets at a time using a burger smasher to hold them down for even searing for 3 – 4 minutes or until golden/brown with a little bit of char. Repeat with remaining cutlets. Cut each cutlet into strips and set aside.
- Next, bring a large pot of 6 cups of water to a boil. Boil the radiatori pasta for 8 minutes. Drain the pasta and set aside.
- In a food processor, process the basil leaves, parmiggiano-reggiano cheese, pine nuts, extra virgin olive oil, and salt until completely smooth and set aside.
- In a large pot, combine the pesto, pasta, and chicken cutlet strips, and heavy cream over medium heat and stir to combine. Once the sauce begins bubbling lower the heat to a low simmer for 10 minutes. Serve with additional salt and pepper to taste and enjoy!