Pappardelle With Chicken, Broccoli & Pesto Sauce

• 2 basil leaves
• 1 pinch salt
• 2 cloves garlic
• 3 tablespoons pine nuts lightly toasted
• 2 tablespoons pecorino cheese grated finely
• 2 tablespoons Parmesan grated finely
• 4 tablespoons olive oil
• pecorino cheese Note: if you don't have, substitute wit
• 1 cup pesto
• 125 milliliters cream
• 2 cups cooked chicken shredded
• 2 cups broccoli florets
• 250 grams pappardelle or other pasta
• 2 tablespoons olive oil
• 1 handful pine nuts lightly toasted
• freshly grated Parmesan to serve

1. Crush basil leaves in a mortar with salt a few at a time.
2. Add the garlic to mortar, and pound to a paste.
3. Add pine nuts, and crush them into the paste.
4. Add the cheese, and work into the paste.
5. Add the olive oil one tablespoon at a time.
6. Keep working until you have a creamy paste.
7. Makes about 1 cup.
8. Pasta:
9. Mix pesto with cream, to a pourable, sauce-like consistency. Set aside.
10. Drop pasta into boiling salted water.
11. About 4 minutes before the pasta has finished cooking, add the broccoli to the pan and allow it to cook with the pasta.
12. Drain the pasta, reserving 1 cup of pasta water.
13. Drizzle a little olive oil over the pasta.
14. Shake gently to distribute.
15. Return the empty pot to heat, with 1 tablespoon olive oil.
16. Add the chicken to pan and heat through - about 1 minute. Return the pasta and broccoli to the pan.
17. Pour over the pesto and cream.
18. Toss everything gently together over the heat, until the sauce is warmed through and coats everything well.
19. Loosen sauce with reserved pasta water if necessary.
20. Taste and add some salt and pepper if necessary.
21. Sprinkle toasted pine nuts and grated parmesan over the top. Serve with extra parmesan.

basil, salt, garlic, nuts, pecorino cheese, olive oil, pecorino cheese, pesto, cream, chicken, broccoli florets, pasta, olive oil, handful pine nuts

Taken from www.yummly.com/recipe/Pappardelle-With-Chicken_-Broccoli-_-Pesto-Sauce-1667671 (may not work)