The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

May 18, 2016

Pesto Perlini Hand-Cut Fettuccine Recipe

We love our chefs and we love the features they create, and often there’s a special dish that stands out to our guests. This time, that dish is our Pesto Perlini Hand-Cut Fettuccine, featured in the fall of 2015. Our special guest is Kansas City mom-to-be, Rachel, who says, 

“Hello my name is Rachel. I was recently married in September of 2015. My husband and I honeymooned in Denver. While in Denver we ate at your restaurant. Long story short, I’m now pregnant with twins and haven’t been able to stop thinking about your food. I can’t tell you the disappointment when I realized there is no Maggiano’s in the Kansas City area. I’m reaching out to you with all the hopes and prayers in the world that I might have a recipe for a dish I had while there, the Pesto Perlini Hand-Cut Fettuccine Chicken Ricotta Meatballs, Fresh Mozzarella, Sun-Dried Tomatoes, Parmesan, it’s all that has been on my mind for months, my husband is sick of hearing about it. I would love nothing more than to have this dish again but being that there are no locations near me and it was a September Feature I know that won’t happen. If you’ve ever been pregnant or been around a pregnant woman hopefully you know how real the hunger is. I’m willing to pay for this recipe if need be. If you’re not able to give the recipe for me to recreate at home then please tell Chef Adam Williams of Atlanta GA that he is a man I’ve been dreaming of for months now.”

Rachel, this is just for you!

Pesto Perlini Hand-Cut Fettuccine Recipe
Serves 1

Step 1
Ingredients

½ cup Sun-Dried Tomatoes
½ cup Balsamic Vinegar
Simmer tomatoes in a small sauté pan for 5 minutes or until the vinegar has almost reduced. Strain and set aside. This will be your garnish for the top of your pasta.

Step 2
Ingredients

6 Chicken Meatballs (the Bruce Aidell brand is Chef Johnny Poche’s favorite when not making homemade meatballs)
Follow reheating instructions. Set aside.

Step 3
Ingredients

¼ cup Pesto
¼ cup Chicken Broth
12 Perlini Mozzarella
6 oz Pappardelle Pasta, cooked
Parmesan Cheese, shaved
Heat chicken broth until boiling. Add cooked pasta, pesto and perlini mozzarella. Add warm chicken meatballs. Toss all ingredients and mix well. Plate on platter. Garnish with Tomatoes and shaved Parmesan Cheese and enjoy!

We invite you to Maggiano’s Little Italy for your next meal or special occasion. We also invite you to share with us on Twitter and Instagram – share a picture of your Eat-A-Dish for Make-A-Wish experience on Instagram and/or Twitter using the hashtag #EataDish4MAW, we will donate $5 to Make-A-Wish through June 29, 2016 – up to $25,000! Join our E-club, follow us on FacebookInstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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