Ingredients:
- 2 ounces fresh basil leaves
- 1/2 cup pine nuts toasted
- 1/2 cup Parmesan cheese, grated
- 6 roasted, stemmed, (seeded per heat preference) Fresno peppers-you can substitute with Jalapeños
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 1/2 tablespoon granulated sugar
- 1 teaspoon salt
- 1 lb linguine
- 2 cups chopped chicken (I used rotisserie)
Directions:
1. To roast the peppers, place them on a baking sheet directly under the broiler until the skin is fairly evenly charred, about 3 minutes/side. Remove from pan to a glass bowl and cover tightly with plastic wrap. Set aside. The steam will help loosen the skin.
2. Bring a large pot of salted water to a boil. Cook pasta according to package directions to al dente. Drain the pasta, reserving 1 cup of water.
3. Add the basil, pine nuts, cheese, and garlic to a food processor. Blend for about 30 seconds, and then gradually add the oil. Blend until it’s as smooth as possible. Add the lemon juice sugar and salt and blend just to combine. Stem, skin and seed peppers. Add to processor and blend to combine.
4. In the pasta pot combine pasta, pesto, chicken and 1/2 cup (to start with) reserved pasta water. Stir to combine.
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