Saturday, March 8, 2014

CHICKEN CAPELETTI WITH WALNUT BASIL PESTO SAUCE


Capeletti  are little hat shaped pasta with some filling. They are time consuming to make at home but making them is real fun. I will soon post a recipe on how to do them from scratch. They can also be made and frozen. Today I just got some chicken capeletti  from the supermarket as I had some basil walnut pesto sauce at home.

Ingredients:
Capeletti ... 1 cup
Olive oil ... 2-3 tbsps
Basil ..... few leaves.(you can use dry basil too)
Cheese ... 1 tbsp (grated)
Walnut pesto sauce ..1/2 cup
Salt .. to taste

To make Basil walnut Pesto Sauce:
Fresh basil .. 1 cup
Garlic .. 2-3 cloves (optional)
Vinegar ... 1 tbsp
Walnuts .. few pieces
Cheese ... 1 tbsp
Cream ... 1 tbsp
Olive oil ... 5-6 tbsps
White / black pepper .. 1/4 tsp
Salt .. to  taste
( Grind all the ingredients together )


Method:
1. Boil the capeletti adding a little oil and salt in the water until almost done. As they sat " al dente ".
2. Strain it and run under cold water to keep the pasta from sticking.
3. In a pan heat a little olive oil and saute the basil pesto sauce.
4. Tear some basil leaves and add to it.
5. Now tip in the boiled capeletti and mix well.
6. If you want you can add some grated cheese.
Garnish with fresh basil leaves and drizzle some herb oil before serving.

Note: To make herb oil add dry herbs like oregano, basil, garlic to the olive oil and leave it to mature. This tastes good when drizzled on  salads, pizzas and pastas.

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