Figlio used to be a popular attraction in Uptown's Calhoun Square, and it's now open in a new location at the Shops at West End in St. Louis Park. Executive Chef J.P. Samuelson came to the FOX 9 Kitchen to share what's on the menu.
Watch the video for more information.
Cavatappi with Basil Pesto, Chicken and Sun-Dried Tomato
Ingredients:
- ¾ pound Cavatappi pasta
- 1 large garlic clove
- 1/8 tsp. salt
- 2/3 cup (tightly packed) fresh basil leaves
- 2 tbsp. pine nuts
- ¼ cup grated Pecorino, Romano cheese
- 1/2 CUP freshly grated Parmigiano-Reggiano
- 6-8 tbsp. extra-virgin olive oil
- 6 quarts boiling, salted water
- ½ cup sun-dried tomatoes
- ½ pound pulled chicken
- Freshly-ground black pepper
Preparation:
- In a mortar and pestle or food processor, puree the garlic with the salt.
- Gradually add the basil and then the pine nuts, crushing everything into a rough paste.
- Add the cheeses and then finally enough oil to bring the pesto to the consistency of heavy cream. Meanwhile, cook the pasta according to the directions on the box.
- Take out 1/3 cup pasta water and stir it into the pesto.
- Drain the pasta in a colander and immediately toss it with the pesto, chicken and sun-dried tomato.
- Top with parmesan and taste for seasoning.
Serves six to eight as a first course, or three to four as a main dish.
