Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 cups Baby Spinach
- 1 cup Fresh Basil Leaves
- ¼ cups Sliced Almonds (or Whole)
- 3 cloves Garlic, Chopped
- ¼ cups Freshly Grated Parmesan Cheese Plus More For Garnish
- 1 pinch Coarse Salt And Freshly Ground Pepper
- ¼ cups Extra Virgin Olive Oil
- 5 cups Chicken Stock
- 1 cup Small Pasta Shells
- 1 whole Rotisserie Chicken, Shredded
- 2 whole Roma Tomatoes, Chopped
- ½ bunches Asparagus, Ends Trimmed And Sliced Into 1-inch Pieces
Preparation Instructions
Toss the spinach, basil, almonds, garlic, parmesan, salt and pepper into a food processor. With the motor running, add the oil in a thin stream, until you get a pesto consistency.
Bring the chicken stock to a light boil. Add the pasta shells and cook 1 minute. Add the chicken, pesto, tomatoes and asparagus. Simmer another 5 minutes until the pasta is al dente and the asparagus is crisp-tender. Taste. Need more salt? Toss in a pinch.
Ladle the soup into bowls and snort, I mean eat, with more cheese on top. Oh dear.
