April 8th, 2012
Photography by James Tse Food Styling by Ruth Gangbar
Pesto (from scratch!)
In a food processor, chop garlic.
Add remaining ingredients.
With the motor running, slowly pour in oil until well blended.
Boil a large pot of salted water.
Cook pasta until it's al dente. Meanwhile, pull the chicken meat off the bone and cut into bite-sized pieces.
Cut tomatoes in half.
Drain the pasta and, while it's still hot, toss in the pesto and tomatoes.
Add chicken, garnish with shaved Parmesan and serve.