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Grilled Chicken and Pappardelle Pasta with Asparagus Pesto

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# of Servings:	6
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Description:	In a large pot of salted, boiling water, cook the pasta until al dente, about 9 minutes. Drain, run under cold water. Toss with 2 tablespoons olive oil and set aside. Next, make the pesto. In a pot of boiling water, blanch the asparagus spears until bright green and tender, about 1 minute. Remove from heat, drain and refresh under running cold water. Remove tips and reserve for serving. Chop the stalks. Working in the bowl of a food processor fitted with the blade attachment, add the asparagus stalks, basil and garlic. With the processor running, add the olive oil in a steady stream to incorporate. Remove mixture to a mixing bowl. Stir in the cheeses, lemon juice and butter. Season with salt and black pepper. To grill the chicken: rub with remaining 2 tablespoons of olive oil, season with salt and black pepper. On a preheated outdoor grill, cook the chicken until cooked through, about 7 minutes on each side. Remove from grill and slice thin. Working in a large pot, heat the pasta with the asparagus pesto. Add the lemon zest, tossing to combine. Serve, topping with chicken and reserved warm asparagus tips.
Ingredients:	Pesto traditionally combines fresh basil, pine nuts, olive oil and Parmigiano-Reggiano cheese. This version features tender blanched asparagus spears. 1 (12 ounce) package pappardelle pasta, 4 tablespoons extra virgin olive oil, 1 pound boneless, skinless chicken breast, kosher salt, coarse ground black pepper, 1 teaspoon lemon zest Pesto 1 pound asparagus, peeled, blanched and chopped (reserve tips for serving), 1/2 cup chopped fresh basil, 4 teaspoons crushed garlic, 1/2 cup extra virgin olive oil, 1/4 cup freshly grated Parmigiano-Reggiano cheese, 2 tablespoons grated Romano cheese, 4 tablespoons soft unsalted butter, 1 tablespoon fresh lemon juice, kosher salt, coarse ground black pepper
Preparation: