SMOKY SUN-DRIED TOMATO AND RED PEPPER PESTO PASTA
Steps:
- In a large bowl, combine the bell peppers, sun-dried tomatoes, almonds, vinegar and garlic. Using an immersion blender, pulse until a coarse puree forms. Slowly add the 1/2 cup olive oil, blending until a thick pesto forms. Fold in the cheese and season with salt and pepper. Cover the bowl with plastic wrap. Fill the chamber of a handheld smoking gun with apple wood chips and smoke the pesto according to the manufacturer's instructions. Repeat the smoking with another chamber of chips. Let stand for 10 minutes. Preheat a grill pan over medium-high heat. Lightly brush the chicken breasts with olive oil and season on both sides with salt and pepper. Grill the chicken, turning once, until cooked through, 4 to 5 minutes per side. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the chicken thinly on the bias. In a large sauté pan over medium heat, combine the pesto and the reserved pasta water and heat, stirring occasionally, until warmed through, about 5 minutes. Reserve 1/4 cup of the pesto. Add the pasta and spinach to the remaining pesto in the sauté pan and cook until the spinach is wilted, about 2 minutes. Divide the pasta among 4 warmed bowls and fan the chicken slices on top. Drizzle with the reserved pesto, sprinkle with the parsley and serve immediately. Serves 4.
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