Carmela Soprano's Linguine with Homemade Pesto Sauce - Linguine al Pesto

Okay... I hear you.

You still have some turkey left over.

The gang liked the Linguine Aglio Olio.

But, enough with the leftovers.

They'll put up with the turkey, again.

But they'd like a different starch.

No problem.

Here's another linguine recipe.

But, as with the Linguine Aglio Olio recipe, another pasta can be used.

If your supermarket is like mine, pasta is regularly on sale.

Pasta doesn't go bad, so it's a good idea to stock up when that happens.

Get out of your comfort zone and try some of the other shapes.

I mean, they all cost the same.

I always liked Adriana La Cerva.

Her heart was bigger than her brain, but, so what?

In Artie's The Sopranos Family Cookbook she wrote about cooking up a special dinner.

Especially a romantic dinner.

We are talking Adriana.

Not for Adriana a title like Rage, Guilt, Loneliness and Food.

Nope.

Adriana serves up Cibo D'Amore.

Just a reminder: Al dente means the pasta is tender yet firm to the bite.

Of course there isn't much garlic in this.

As Adriana says Buon amante!

                        Linguine al Pesto 

Serves 4 as a first course, 2 as a main dish

Combine in a mortar with a pestle (or use a food processor)

1/2 Cup tightly packed fresh basil leaves, rinsed and dried

1 Tablespoon pine nuts or blanched almonds

1 garlic clove

a pinch of coarse salt

Pound until the mixture forms a thick paste.

Gradually add

3 Tablespoons Extra Virgin olive oil

Blend until smooth.

Place the mixture in a large bowl.

Stir in

1/3 Cup Parmesan cheese

1 Tablespoon unsalted butter, softened

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

8 ounces linguine

Cook, stirring frequently, until the pasta is al dente.

Set aside 1/2 Cup of the cooking water.

Drain the pasta and place it in the large bowl with the pesto.

Toss the pasta until it is coated.

Add as much water as needed if the pesto is too thick.

Serve immediately.

Would I make Linguine al Pesto again?

Sure.

It's another handy quick recipe.

And it can use up that jar of pesto that's been sitting in the fridge.

One recipe down.  Seventy-six more to go. 

Carmela Soprano's Poached Chicken with Homemade Pesto Sauce

Last week I prepared Carmela Soprano's Pizza Di Scarola, which, I admit, was a bit of work.

So, this week I thought I'd do something simple.

This is so simple, I don't know how she had the nerve to include it in the book.

Maybe she was tired from making Pizza Di Scarola, too.

Oh, well, winter is dragging on, so we all can use a break.

Okay... in the Fit for a Bride chapter of Carmela's Entertaining with The Sopranos is a real quickie.

It must be something they pull out when someone has to elope.

Or maybe for Janice, when she's picked out another husband and they're not sure how long he'll last.

It doesn't exactly scream "Party Time".

Well, how much effort would you put into a wedding dinner for Janice?

Me, neither.

This week's recipe is Poached Chicken with Pesto.

It feeds a crowd in a hurry, so it might be good to file away for a gathering.

When you don't want to bother much.

Like for Janice.

It calls for 2 pounds boneless, skinless chicken breast.

If you've got a box of chicken breasts sitting in the freezer - yes, it was a good price - then here's something that might jazz those birdies up a bit. 

Oh, I would serve the broth, too.

Carmela just drains it, but I mean, throw in some veggies and pasta or rice after removing the chicken, cook a bit more and you've got another course.

Even Janice would eat it.

Or feed it to Bobby's kids.

Pesto can be made ahead of time.  Just cover and keep at room temperature for up to an hour, or refrigerate overnight.  It'll get a bit stiff in the fridge, so let it warm up and stir before using.

If you're really in a rush, there's nothing wrong with pulling out a jar of prepared pesto.

I don't think even Tony can tell the difference.

Summer will be back.

                        Poached Chicken with Pesto

PESTO SAUCE:

In a blender, coarsely chop

1 Cup packed fresh basil leaves

1/2 Cup packed fresh parsley leaves

Add and chop fine

1 large garlic clove

2 Tablespoons pine nuts

With the machine running, slowly add 

1/2 Cup extra virgin olive oil

Add to taste

salt

Blend until smooth.

=====

In a dutch oven bring to simmer

4 Cups chicken broth

Add

2 pounds boneless, skinless chicken breast

Make sure the breasts are covered (add water if needed)

Bring the liquid back to simmer

Cover and cook 5 minutes

Turn the breasts and cook 5 more minutes

Check if a breast is done in the thickest part

Remove the chicken and let cool about 5 minutes

Cut the chicken into crosswise slices and fan the slices on a platter

(or leave them whole and give everybody knives)

Drizzle with the sauce 

(or have it on the side so people can avoid it, if they'd rather)

Garnish with basil sprigs and lemon slices, and serve

(or sprinkle with parsley - not everybody likes basil)

Would I make Poached Chicken with Pesto again?

Sure.

Using the simpler instructions.

Especially in the summer since it doesn't need the oven.

And I'd serve the broth.

Another recipe down.  Twenty-nine more to go.