Gemelli with chicken and spring herb sauce
Instructions:
- 12 ounces asparagus tips (usually 1 bunch)
- 3 cups Parmesan Broth
- 1 cup shredded roast chicken
- 2 tablespoons unsalted butter
- 1 pound gemelli pasta
- 16 Oven-Dried Cherry Tomatoes
- ¾ cup Spring Herb Sauce (recipe follows)
- Kosher salt and freshly ground black pepper
- 4 ounces Parmigiano-Reggiano cheese
- spring herb sauce
- 1 cup extra virgin olive oil
- 3 bunches flat-leaf parsley, stems removed
- 2 cups fresh basil leaves
- ½ cup fresh tarragon leaves
- ½ cup fresh chervil leaves
- 1 tablespoon chopped garlic
- 6 ice cubes
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Fill a saucepan with water to a depth of about 6 inches and bring to a simmer over medium-high heat. Add the asparagus tips and cook for about 1 minute, or just until bright green. Place the tips in ice water to stop the cooking. Drain the asparagus tips.
- In a separate saucepan, bring the Parmesan Broth to a boil over medium-high heat. Add the chicken, asparagus, and butter. Return to a simmer and cook for about 5 minutes. Cover to keep warm.
- Meanwhile, cook the pasta according to the package instructions until nearly al dente. Drain, reserving about ¼ cup of the pasta water.
- Add the pasta, tomatoes, and Spring Herb Sauce to the saucepan with the chicken and season to taste with salt and pepper. Bring to a brisk simmer over medium-high heat and cook for 2 minutes, or until the pasta is al dente. Add a little pasta water, if needed, to thin or loosen the sauce.
- Ladle into bowls and shave the cheese over the servings.
- spring herb sauce
- Put the olive oil, parsley, basil, tarragon, chervil, and garlic in the jar of a blender and process until smooth.
- Add the ice cubes and blend for 30 seconds until the ice is crushed.
- Add the cheese and purée until incorporated. Cover and refrigerate for up to 2 days.
- makes about 3 cups