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Spinach pesto pasta with chicken Recipe

Written on Tuesday, February 14, 2017 | 3:44:00 PM

Serves : servings 

Ingredients : 
For the pasta
- 300g gluten-free pasta of choice (check all ingredients are FODMAP friendly)
- 2 chicken breasts, cooked

For the spinach pesto
- 125g baby spinach
- 4 tbsp hazelnuts
- 35g parmesan cheese, plus extra to serve
- 60 ml extra virgin olive oil
- 2 tbsp lemon juice
- Sea salt and freshly ground black pepper

Preparation Method :
1) To make the pesto, add all of the ingredients, bar the olive oil, into the bowl of a food processor and pulse until combined. With the machine still running, slowly pour in the olive oil and blend until smooth. Taste and adjust the flavours with extra olive oil, lemon juice, or sea salt if needed. If the pesto needs to be thinned down slightly, add 1–2 tablespoons of extra olive oil or water.

2) Bring a large saucepan of water to the boil with a pinch of salt. Add the pasta, return to the boil then reduce the heat to a simmer and cook until the pasta is tender, roughly 8–10 minutes. Remove pan from the heat and drain, reserving a mugful of the starchy cooking water. Return the pasta to the pan, pour in the pesto from the food processor and stir together, loosening with splashes of cooking water until silky. Slice the chicken breasts and fold into the pasta. Divide between bowls and top with an extra grating of cheese.

**Top tip
To make this recipe vegan, swap the chicken for veg and use nutritional yeast in place of the parmesan cheese.


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