We made kale and pumpkin seed pesto pasta last week. Although the pesto was delicious, it wasn't an exciting dinner. This recipe, however, lifts it all by the ddition of chicken and fresh tomatoes. After making the pesto earlier in the day,which took about 10 minutes, I put this supper together in 12 minutes. It met with universal approval.
Ingredients
For the pesto
30g basil
30g pumpkin seeds
30g gruyère cheese
80g kale (no stalks)
3 cloves garlic
3 tbsp olive oil
Juice of 1 lemon
300g mixed whole-wheat and white pasta
For the chicken
2 chicken breasts
2 tsp smoked paprika
2 tsp dried oregano
Nutmeg
2 tbsp olive oil
Method
Put the pasta on to boil for 10 minutes. Meanwhile, place all the dry pesto ingredients into a Magimix and blitz. Add the lemon juice, grated cheese and oil, then blittz again until you have a pesto paste. Put this aside.
Slice the chicken breasts tickly and toss into a bowl with the Olive oil and seasoning. You can add salt if you're that way inclined. Then put the chicken and oil into a very hot frying pan and fry till cooked through - or however you want it.
The pasta should now be done, so drain it while you continue to cook the xjwocken through.
Slice some cherry tomatoes and toss into the pasta. Stir a few tablespoons of the pesto into the pasta too. Now serve the pata with the slices of seasoned chicken as garnish.
Comments
Post a Comment