PESTO CAVATAPPI (ITALY) from Daseul Kim

PESTO CAVATAPPI (ITALY) from DaSeul Kim

16 ounces Cavatappi

4 tablespoons olive oil; divided

1 tablespoon lemon juice

1/4 cup plain yogurt

1/2 cup grated Parmesan cheese

4 tablespoons pine nuts, toasted

2 cloves garlic, minced

salt and pepper to taste

1/2 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh parsley leaves

3 cups cooked chicken,

8 ounces cherry tomatoes, quartered

Cook cavatappi pasta according to package directions. Place 2 tablespoons oil, yogurt, lemon juice, Parmesan cheese, pine nuts, garlic, pepper, basil leaves and parsley leaves into a blender.

Cover and blend on medium speed for about 2 minutes until almost smooth. Stop and clean the blender sides occasionally.

In a 10-inch skillet heat 2 tablespoons oil over medium heat. Add chicken and brown until thoroughly cooked through.