Toss this green pesto with a short-cut pasta, such as ziti, chunky pieces of cooked chicken breast, steamed vegetables, and chopped fresh tomatoes and the feast is complete. Just add a green salad and warm crusty bread.

½ cup chèvre cheese

½ cup sprigs of fresh flat-leaf parsley

½ cup fresh basil leaves

¼ cup chicken broth

¼ cup coarsely chopped shallots

1 tablespoon extra-virgin olive oil1 tablespoon fresh thyme leaves

4 cloves garlic, minced

1 teaspoon coarsely chopped fresh rosemary leaves

½ teaspoon freshly ground pepper, or to taste

Dash of salt, or to tastegarnish (optional): sprigs of fresh herbs, freshly grated Romano cheese

Put all of the ingredients into a food processor. Process until the consistency is nearly smooth.

Toss with hot freshly cooked pasta. Taste and adjust the seasoning.

Advance preparation

Covered and refrigerated, this pesto will keep for up to 2 days. Bring to room temperature before tossing with hot, freshly cooked pasta.