Ingredients:

  • 1 lb (454g) Rigatoni or Fusilli pasta
  • 1/2 lb (227g) Chicken Breast, thinly sliced
  • 1/2 lb (227g) Large Shrimp, peeled and deveined
  • 2 tbsp (30ml) Extra Virgin Olive Oil for searing
  • 2 cups (60g) Fresh Basil Leaves, firmly packed
  • 1/3 cup (50g) Pine Nuts, lightly toasted
  • 2 cloves Garlic, peeled and smashed
  • 1/2 cup (50g) Freshly Grated Parmigiano-Reggiano
  • 1/4 cup (25g) Pecorino Romano
  • 1/2 cup (120ml) Extra Virgin Olive Oil for pesto
  • 1 tsp (5ml) Lemon Juice

Instructions:

  1. In a food processor, combine 2 cups (60g) basil, toasted nuts, and 2 smashed garlic cloves. Pulse 10-12 times until coarsely chopped.
  2. With the motor running, slowly pour in 1/2 cup (120ml) olive oil. Add 1 tsp (5ml) lemon juice and pulse in the cheeses.
  3. Pat 1/2 lb (227g) chicken and 1/2 lb (227g) shrimp dry with paper towels. Note: Moisture is the enemy of a good sear.
  4. Heat 2 tbsp (30ml) oil in a skillet. Add chicken and cook for 3-4 mins until golden brown and cooked through. Remove and set aside.
  5. In the same pan, add the shrimp. Cook for 1-2 mins per side until they turn opaque and pink.
  6. Before draining the pasta, scoop out 1 cup of the cloudy cooking water.
  7. Add the cooked pasta, chicken, and shrimp to a large bowl. Pour over the pesto and 1/4 cup of the pasta water.
  8. Vigorously toss the mixture until the sauce becomes velvety and coats every noodle. Add more water if it looks too thick.