White Pesto Sauce for Ravioli or Tortellini

I bought homemade asparagus and smoked mozzarella ravioli from the farmer's market a few weeks ago, but felt that a pesto or tomato sauce would overpower the mild flavor of the raviolis. So, I came up with the following sauce and it worked beautifully! Plan to use the sauce on all kinds of raviolis and tortellini.

Sauce
Handful of garlic, chopped
Olive oil and/or butter
Almonds, slivered (try pine nuts, too)
Pepper
Parmesan
Saute garlic in olive oil and/or butter on medium flame until golden, add almonds and cook until brown. Turn off heat and add remaining ingredients. Toss onto cooked pasta.



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Pasta with Pesto and Chicken

Summer is the perfect time for this recipe, as basil is available fresh from farmer's markets and is so good. Serve this with a tossed salad or some fresh tomatoes.

The last time I made this dish, I ground and sautéed chicken and I preferred it over bite-sized pieces, as each bite had all the delicious ingredients.

1 lb Chicken, boiled and cut into bite-sized pieces or ground and sautéed
1 lb pound pasta
Pesto
1 lemon juice and zest
Handful of pine nuts
1 teaspoon butter
½ bunch scallion, chopped
radicchio, chopped (optional, nice for color)
Prepare pasta. Add lemon to chicken once it’s cooked and add pasta. Add in desired amount of pesto, Sauté nuts in butter, then add scallion and radicchio.

Pesto
1 bunch basil, stems removed
1 head (or less) garlic
Approximately ½ cup olive oil (amount will depend on consistency you like and size of bunch of basil)
1 cup parmesan
Food process garlic, then add basil and parmesan and process. Add oil and process. Add additional oil if necessary. You can add pine nuts, but I prefer to sauté them and add them to a dish at the very end.

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