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Ziti with Arugula Pesto and Chicken

Instead of making a traditional pesto with basil, try peppery arugula. Use it for this hearty pasta dish, then serve it later in the week as a spicy sauce for fish or as a delicious spread for grilled panini.


Ziti with Arugula Pesto and Chicken
source Williams Sonoma
categories main dish, pasta, sauce, italian
yield 4-6 servings; 4 cups sauc
prep time
total time

INGREDIENTS
  • [For the arugula Pesto]
  • 2 garlic cloves
  • ½ cup pine nuts
  • 5 cup baby arugula
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 cup olive oil
  • 1 tsp. salt
  • Freshly ground pepper, to taste
  • 2 Tbs. salt, plus more, to taste
  • 1 lb ziti
  • 2 Tbs. unsalted butter
  • 2 cup cooked, shredded chicken
  • ½ lb cherry tomatoes, halved
  • 1 cup ricotta salata, crumbled
  • ¼ cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste

    • INSTRUCTIONS
  • [Make the Pesto]
  • 1. Bring a large pot of water to a boil over high heat.
  • 2. In a food processor, combine the garlic, pine nuts, arugula and Parmigiano-Reggiano and pulse to chop. With the machine running, gradually add the olive oil. Add the salt and several grindings of pepper. Reserve ½ cup of the pesto and store the remaining pesto for future use (see note above).
  • [Cook the Pasta]
  • 3. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about ½ cup of the cooking water. Return the pasta to the pot.
  • [Finish the Pasta]
  • 4. Meanwhile, in a large fry pan over medium-high heat, melt the butter. Add the chicken and cook, stirring occasionally until heated through, 3 to 4 minutes.
  • 5. Add the chicken to the cooked pasta, along with the reserved ½ cup arugula pesto, the tomatoes, ricotta salata and Parmigiano-Reggiano. Stir to combine, adding as much of the cooking water as needed to loosen the sauce. Season with salt and pepper and serve immediately.

    • NOTES
    Storage tip: The pesto can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 1 month. Drizzle olive oil over the surface before covering with the lid to prevent discoloration. Bring the pesto to room temperature and stir before serving.

    NUTRITION