the first bottle of truffle-oil pesto i bought came from EAT vancouver and it was love at first bite. i love pesto to begin with, but the truffle-oil factor just takes it to a whole new level.
ingredients: pasta, truffle oil pesto, cooked chicken, mushrooms, spinach, mozzarella cheese, sea-salt, and black pepper.
boil the pasta in water until it is done and drain it in a strainer. put it back in the pot and add the pesto, cooked pieces of chicken, mushrooms, and spinach into it (i’ve also made it with chickpeas and olives as well). put slices of mozzarella cheese in there, and mix it all around until the cheese is melted and everything is done; season with sea-salt and black pepper.
this pasta is incredibly simple to make and takes no time at all. i’ve also used penne in the past instead of spaghetti, and the refrigerated leftovers make a great pasta salad to take to work the next day (especially if it’s also made with olives and chickpeas).