Thursday: Chicken, Sauteed Arugula & Spinach Pasta With Basil Pesto

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  • Regular price $9.00


Summer’s basil is starting to wane, so we’ve created a snappy pesto made of local basil, olive oil, toasted pine nuts, and parmesan and Romano cheeses. Easy steps to saute chicken thighs, wilt the arugula into the pan, splash of wine, then pesto and toss with a spinach and green olive pasta. This pasta is green in the shape of an olive leaf—which is why it’s called Foglie d’Ulivo, one of our newer discoveries. Combine it all and then... minutes to Italia.