Orecchiette Pasta Salad with Pine Nuts and Chicken
Adapted from Ina Garten
|1/2 lb DLM Orecchiette Pasta|
|2 bunches broccolini|
|1/4 cup Parmigiano-Reggiano or Romano cheese, shredded|
|1/4 cup pine nuts, toasted|
|1 Tbsp butter|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 clove garlic, minced|
|1/2 tsp lemon zest|
|1 tsp salt|
|1/4 tsp freshly ground black pepper|
|1 Tbsp fresh lemon juice|
|2 DLM All-Natural Chicken Breasts, roasted with bones removed|
Cook pasta according to directions. Rinse well with cold water, drain and place in a large bowl.
Blanch broccolini in boiling water for 2-4 minutes, until just tender. Rinse with cold water and drain well. Cut broccolini into 1½-2-inch pieces and add to pasta. Add the cheese and toasted pine nuts to the pasta and toss gently.
In a small saucepan, heat the butter and oil. Add the garlic and lemon zest to the pan and cook for one minute over medium heat. Turn off heat, add salt, pepper, and lemon juice, and pour over pasta mixture. Toss well and season to taste.
Divide pasta between four plates and top with slices of roasted chicken.
Makes 4 servings