One of my all time favorite easy week night dinners is Pasta Ronaldo, because it is fast and only dirties one pot!
Pasta Ronaldo is named for my husband, I created it for him and he loved it, especially since it only messes up one pot, and a colander. It is a kind of Mediterranean style, pasta dish. It contains chicken, or you could add shrimp or use both, pine nuts, feta cheese, mushrooms black olives and sun dried tomatoes. I have a desire to learn how to make my own pasta too, but there just has not been enough time for that lately, but soon my friends, soon!
Back in the day I used to create this recipe with a jarred pesto sauce, but now I create my own, which can be seen in the Herbivore Harvest post. If you do not want to make your own, a nice jar sauce like Classico Pesto Sauce is what I previously used. As you can see below, these are my own version of a buttered pesto and herb sauce, that were previously frozen into single serving cubes during my last seasons herb harvest. This prep work allows you to have your own organic homemade items easily for your quick week night menu recipes.
Once you have boiled up your pasta and strained it into a colander cover it with a kitchen towel and reserve while you brown your chicken, and pine nuts in the same pan with a little olive oil.
If you purchased dried sun dried tomatoes you will want to add them with the chicken, if they are already reconstituted in oil you can hold them back until you add the mushrooms and black olives which are next. Also add your pesto sauce cubes now and stir continuously so you do not burn your nuts…. yep I have always wanted to say that, lol. Finally, add back in your warm pasta and toss, to coat with sauce and mix the ingredients. Remove from heat and add feta cheese and mix. Serve and top with Parmesan cheese. Also as an option I included a picture of this amazing goats milk cheese we found at our local cheese monger, named Esquirrou, pronounced EHS-keer-oo which means Bell, in Bearnais, which is referring to the bell the sheep wear around their necks. It is a wonderful cheese and similar to a Manchego, and has won several awards last year’s World Championship Cheese Contest in Madison, Wisconsin. I personally love to take thin shavings of this cheese and put them directly on top of this pasta for added flavor, but that is completely optional. You can save it for your Charcuterie Board too. I also love to add some tasty sesame bread sticks too upon serving.
- 1 lb Chicken Breast diced
- 16 oz Pasta- Trottole
- 2 tbsp Garlic minced
- 2 tbsp Olive Oil (Tuscan Variety)
- 2 tsp Organo fresh
- 2 tsp Rosemary
- 1 tsp Basil
- 4 oz Pine Nuts toasted
- 8 oz Feta Cheese
- 4 oz Mushrooms
- 1/2 cup Black Olive sliced
- 1/4 cup Parmesan Cheese sliced or grated
- 4 oz Sun Dried Tomatoes
- 4 tbsp Butter cubed
- 1 jar Pesto Sauce I like Classico - if you are not making from scratch with my Pesto Recipe
- Boil water for pasta, add dash of salt drop pasta for 9-12 depending on desired consistency. Drain
- In a wok pan add, oil to brown chicken, add herbs, sun dried tomatoes and pine nuts, lightly toast.
- Toss in pasta with butter and then add mushrooms and olives.
- Remove from heat add in feta cheese and top with parmesan.