Pen & Pantry: Summer Citrus Bowtie Pasta with Grilled Chicken

This light, vibrant pasta dish brings together the bright tang of fresh lemon and lime with savory grilled chicken and sweet garden tomatoes.

It features delicious, locally sourced roasted peppers from Grand Haven's very own Meli's Deli, making it the ultimate fresh summer meal.

My last trip to Melli’s resulted in a fresh mozzarella and roasted peppers. The peppers made their way into this recipe and I’m convinced it’s what sets it apart from your average summer pasta dish. 

Side note: If you haven’t met Melli’s Deli owner, Owen Mulcah, you’re missing out. He created a real gem on the east side of Grand Haven. Stop in and see all his fresh, East Coast offerings, including fresh deli meats, carefully crafted sandwiches, salads and sweets. (And don’t forget the cannolis — they’ve been verified as “one of the best” by a Brooklyn native who ventured into Melli’s recently.)

• Prep time: 15 minutes
• Cook time: 15 minutes
• Servings: 4 (adjust as needed)

Ingredients

The base

• 1 lb Farfalle (bowtie) pasta 
• Reserved pasta water (1/2-1 cup, saved right before draining)

Fresh and local mix-ins

• 2 grilled chicken breasts, chopped
• 1 cup roasted peppers from Meli's Deli (locally sourced in Grand Haven), chopped
• 1 cup tri-colored grape tomatoes, halved
• 1 bunch fresh basil (divided: some chopped for the mix, whole leaves left for garnish)

Sauce and seasoning

• 1 fresh lemon (juiced and zested)
• 1 fresh lime (juiced)
• 1/2 cup Parmesan cheese, freshly grated (plus extra for serving)
• Garlic sea salt, to taste
• Crushed red pepper flakes, to taste

Instructions: 

Bring a large pot of salted water to a boil. Cook the bowtie pasta for 10 minutes, or a minute less then the package instructions.

Important: Right before you drain the pasta, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.

2. Prep the ingredients

While the pasta cooks, chop your grilled chicken and the local roasted peppers from Meli's Deli. Halve your tri-colored grape tomatoes and chop most of your basil, leaving a few gorgeous leaves whole for the final touch.

3. Build the sauce

In a large serving bowl, whisk together the fresh lemon juice, lemon zest and lime juice.

4. Toss it all together

Add the hot, drained pasta directly into the large bowl with the citrus juices. Pour in the freshly grated Parmesan cheese and about 1/4 cup of the reserved pasta water. Toss vigorously — the heat from the pasta, the cheese, the citrus, and the starchy water will emulsify into a light, glossy sauce. Add more pasta water, a splash at a time, if it needs more moisture.

5. Add the goodies

Fold in the chopped grilled chicken, Meli's Deli roasted peppers, tri-colored tomatoes and the chopped basil.

6. Season and serve

Season generously with garlic sea salt and a pinch of crushed red pepper flakes for a little kick. Toss one final time to combine. Garnish the top with your remaining whole basil leaves and an extra sprinkle of Parmesan.

Pro tip: Serve this warm, or even cold, as a refreshing pasta salad the next day!

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.