Toasted pecans add unexpected warmth and crunch to this creamy pasta dish.
2 c. broccoli florets
Freshly ground black pepper
1 bunch fresh basil
2 clove garlic
1/4 c. olive oil
2 tsp. lemon zest
3 oz. Parmesan
4 oz. mascarpone or cream cheese
2 c. shredded rotisserie chicken
c. chopped toasted pecans (optional)
- Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with a slotted spoon. Add pasta to water and cook according to package directions; drain.
- Process basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food processer until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to 6 times. Season with salt and black pepper.
- Stir broccoli pesto and mascarpone into pasta until well coated; fold in chicken.