Sacha's Lime Pesto Pasta - Sacha B

By Sacha B
Ingredients
Alfredo Sauce:
1 stick butter
1/4 cup all-purpose flour
1/4 cup asiago cheese (shredded)
6 oz cream cheese (room temperature)
2 cups of milk (not skim)
1/2 tsp salt (or to taste)
Pesto Sauce:
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (To toast: throw the nuts in a pan on medium heat and toss or stir constantly until just barely golden brown)
3 tablespoons chopped, fresh (or jarred) garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago
1 1/2 teaspoon salt
1/4 cup chicken broth
1/8 cup sun-dried tomato, sliced julienned
½ cup pesto sauce (jarred – you can find this near the jarred or refrigerated pasta sauces)
Pasta and Chicken:
8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken
Garnish:
¼ cup asiago cheese
¾ cup sun-dried tomatos, sliced julienned (more or less as desired)
Directions

Melt 1 stick of butter in medium sauce pan. Stir in 1/4 cup all-purpose flour and whisk until completely integrated. Add 1/4 cup asiago cheese and stir until melted and smooth. Add cream cheese and stir until melted and smooth. Heat the milk in microwave (do not let boil) and then add 1/4 cup of milk to the mixture at a time. Stirring the mixture until heated through and smooth before adding the next ¼ cup of milk will help to prevent lumpiness. So, the more careful you are the better the sauce you will get. Add the salt.
Next, mix the following ingredients in a food processor for 2 minutes on low speed: cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago cheese, salt, chicken broth and pesto. Stir this mixture into the alfredo sauce.
In large saucepan combine pasta, cooked chicken and sauce. Warm over medium heat for 2 minutes, stirring occasionally. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes. Serve with French or Italian bread.

*This recipe was inspired by a dish served at Guru’s Restraunt in Salt Lake City, UT.