Rotisserie Chicken Pesto Pasta

• 2 garlic cloves
• 1/2 cup pine nuts
• 3/4 cup grated Parmigiano-Reggiano
• Kosher salt
• Freshly ground black pepper
• 3 cups fresh basil
• 2/3 cup extra-virgin olive oil
• 8 ounces ramen noodles
• 2 cups shredded rotisserie chicken
• 1/4 cup fresh basil leaves

1. In a food processor with the motor running, drop in the garlic and finely chop.
2. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.
3. Add the basil and pulse to finely chop.
4. With the motor running, add the oil, blending to combine.
5. In a large pot of boiling salted water, cook the ramen until tender, about 4 minutes.
6. Reserve 3/4 cup of the pasta cooking water, then drain the ramen.
7. Toss the ramen with the pesto and about half the reserved cooking water.
8. Add more water for a looser consistency.
9. Toss in the rotisserie chicken and season to taste with salt and pepper.
10. Serve, sprinkled with the fresh basil leaves.

garlic, pine nuts, kosher salt, freshly ground black pepper, fresh basil, extravirgin olive oil, ramen noodles, rotisserie chicken, fresh basil

Taken from www.foodandwine.com/recipes/rotisserie-chicken-pesto-pasta (may not work)