Guest Julia Hoy shares a tasty light pasta dish in the Living Dayton kitchen along with the recipe
Orecchiette Pasta Salad with Pine Nuts and Chicken
Adapted from Ina Garten
Serves: 4 (as an entrée)
½ lb DLM orecchiette pasta
2 bunches broccolini
¼ cup shredded Parmesan or Romano cheese
¼ cup toasted pine nuts
1 Tbsp butter
1 Tbsp Vera Jane’s Extra Virgin Olive Oil
1 clove garlic, minced
½ Tbsp lemon zest
1 tsp salt
¼ tsp freshly ground pepper
1 Tbsp fresh lemon juice
2 roasted chicken breasts (bones removed) sliced
Cook pasta according to directions. Rinse well with cold water, drain and place in a large bowl.
Blanch broccolini in boiling water for 2-4 minutes, until just tender. Rinse with cold water and drain well. Cut broccolini into 1½-2-inch pieces and add to pasta. Add the cheese and toasted pine nuts to the pasta and toss gently.
In a small saucepan, heat the butter and oil. Add the garlic and lemon zest to the pan and cook for one minute over medium heat. Turn off heat, add salt, pepper, and lemon juice, and pour over pasta mixture. Toss well and season to taste.
Divide pasta between four plates and top with slices for roasted chicken.