1 chicken breast
2 heaped teaspoons of fresh pesto
4 tablespoons of fresh cream
1 handful of freshly grated parmesan Fresh Pasta for 2
Extra Virgin olive oil
Take your chicken breast, remove the skin and trim off any fat. Then dice it into 1 inch cubes. Take the fresh pesto and in a small bowl mix in the cream.
Prepare your pasta and get the water in your saucepan to heat for cooking the pasta, but do not put the pasta on yet.
While waiting for your pasta pot to get up to a boil, gently fry the chicken in a little olive oil until the meat just starts to brown. Next add in the pesto and cream and stir the lot together. Reduce the heat to the lowest setting possible and get you pasta on to cook.
As soon as the pasta is ready, drain it and drizzle with a little extra virgin olive oil (or a truffle oil, for extra flavour) and stir the chicken and creamy pesto into the pasta.
Serve with some freshly grated Parmesan for a very quick and tasty meal.
Pesto is a dish that I had never heard of until a friend served up a bowl of green tagliateli to me back in my student days. Up until then my knowledge of Italian food was limited to Pizza, Spagetti Bolognese and lasagne. So a green pasta dish raised an eyebrow and the inevitable “what is this?”
After a brief explanation of what it was made from and assurances that it wasn’t going to kill me, I took my first tentative taste and was pleasantly surprised by the flavours. From then on a jar of store bought pesto and dried pasta could nearly always be found in the kitchen, as it was a virtually effortless meal i.e. boil and drain the pasta, stir in a few spoons of pesto, eat.
My pesto recipe is very much off the cuff, there is very little in the way of exact measures and the final product is completely dependent on tasting as I make it, adding a little parmesan or oil and tasting again until I am happy with both the taste and consistency.
Also this is fun to make, you get to bash stuff up in a pestle and mortar and the sense of satisfaction that you get from tasting and blending the flavour until it’s exactly what you want, is well worth the effort.
Pesto is a great all-rounder, just stir some into some hot fresh pasta and you’ve got lunch or dinner, spread some on a savoury sandwich, a few splashes across a pizza… the list goes on and on.
It’s also worth noting that this recipe will keep for a week or more once stored in an airtight container in your fridge, which means you can make your pesto at the weekend and have it any night of the week.