Saturday, July 10, 2010

Artichoke Pasta Salad

Recipe from Celebrity Chef Ken Brown

This recipe should feed 10

1 lb penne Pasta-Cook to Al Dente. Cool in and Ice Bath. Reserve.

Cook 1/2 Lb. chicken with salt and pepper-Cut up in strips-Julienne

In a large mixing bowl combine:

1/2 C. Artichoke Hearts-rough cut
1/2 C. Pitted Kalamata Olives- Rough cut
2 0z. Sun Dried Tomatoes-Rough cut
1/4 C. Fresh Parsley -Chopped
1 C. Artichoke Pesto (recipe follows)
1 T. Fresh Lemon Juice
1/4 C. EVOO
1 t. Kosher Salt
1/2 t. Black pepper

Add in Pasta and chicken

Toss thoroughly and refrigerate till serving time.

Artichoke Pesto:
1/4 recipe
22 oz Artichoke Hearts Drained
2 C. Chopped fresh Basil
1/4 C. grated Parmesan
1 T. Minced garlic
3/4 C. EVOO
1/2 T. fresh Lemon Juice
1/2 t. Kosher Salt
1/4 t. black pepper
Combine all ingredients in a tall plastic container and blend with an immersion blender.
Mixture should not be stringy.

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