Spinach Pesto Pasta with Chicken

Ingredients

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 D’Olivo olive oil
1 pound pasta
2 1/2 cups roasted chicken, finely shredded, at room temperature
D’Olivo olive oil, for drizzling
2 ounces ricotta salata cheese, very thinly sliced

Directions

Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth. Cook the pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat. Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired. Serve immediately. Top with extra olive oil, salt, and cheese as needed.