• coarse salt
  • 1 bunch spinach, tough stems removed
  • 1 cup packed Fresh Basil leaves
  • 3 tablespoons pine nuts
  • 1 garlic clove, peeled
  • fine sea salt
  • 6 tablespoons¬†Verolio Fruttato Extra Virgin Olive Oil
  • 1 pound strozzapreti (or other short pasta)
  • 2 . cups roasted chicken, finely shredded
  • 2 ounces ricotta salata cheese, very thinly sliced


  1. Bring a large pot of well-salted water to a boil.
  2. In a food processor, combine the spinach, basil, pine nuts, garlic 1/2 teaspoon fine sea salt.
  3. With the machine running, add the oil in a slow and steady stream; pulsing until smooth.
  4. Cook the pasta in the boiling water until al dente.
  5. Reserving 1/4 cup of the cooking liquid, drain the pasta, and then add it back to the pot off the heat.
  6. Immediately add the pesto and chicken, and stir to combine thoroughly.
  7. Serve immediately, drizzled with a touch of good oil and topped with the cheese and extra salt to taste.