Saturday, March 1, 2008

Oregano Pesto Rigatoni with Grilled Chicken

My Cuban oreganos are growing like weeds! I've resolved to cooking more Mediterranean dishes for the upcoming weeks in order to use up some of the herbs.

Beautiful oregano leaves before they were pounded into a pesto with some good olive oil, Italian parsley, garlic, walnut, sea salt, black pepper and some grated cheese.

The hot rigatoni were slathered with the pesto and topped with some grilled chicken that had been marinated with vermouth, garlic, shallot, olive oil, salt & pepper. It was so yummy and so worth getting the complaint from the downstairs neighbors about the pesto-pounding thumps earlier in the evening. :)


raveeshvyas said...

Would love to try this out.