1lbBarilla Whole Grain Spaghetticook to al dente or according to package
1large leeks
1lbof boneless skinless chicken breast/thighscut into 1-inch pieces
1lbasparagustrim the stalky ends
1cupcherry tomatoeshalved
1Tbspof cooking oil
Salt to taste
Pesto ala Genovese:
2cupsfresh basil leaves
3Tbsptoasted almond
3clovesgarlic
½cupParmigiano-Reggianograted
½cupextra virgin olive oil
Instructions
You can prepare the pesto the day before and keep in refrigerator:
Put the basil, almond, and garlic in food processor and process until they are finely chopped. Gradually add in the oil while the food processor is running until you get a nice smooth pesto. Store in a glass jar with lid and keep in the refrigerator until ready to use
Prepare the leeks:
Leeks need to be thoroughly clean before using as they have lots of layers and retaining lots of dirt and soil. Thinly slice the leeks crosswise into 1/4-inch and then push out each layer and transfer into a large bowl of cold water. Stir them a little bit to loosen up the dirt and let them sit for 5 minutes. The dirt will settle to the bottom of the bowl. Use your hand to scoop out the leeks into another clean large bowl and pat dry with paper towel. Repeat if you think its necessary. Leeks are ready to use now
Cooking:
Cook the spaghetti according to direction or to al dente. Reserve about 1/4 cup of the cooking liquid
In a large skillet, preheat 1 Tbsp of cooking oil. Add in the leeks and saute until they are soft, about 5 minutes or so. Add in the chicken pieces and cook until the chicken pieces turn into opaque in color. Add in the asparagus and let it cook until it's soft (but not mushy) and the chicken pieces are cooked through. Add in the cherry tomatoes, give it a quick stir. Turn off the heat. Add in the cooked spaghetti and the pesto sauce you made. Toss the pasta to make sure the sauce is coating the noodles and everything else. Add in the reserved liquid from cooking the pasta earlier if you think it's too dry. Have a quick taste and season with some salt if necessary. Serve immediately