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Pasta pesto
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Total Time:
15 minutes
Try this speedy pasta pesto with chicken and green beans for a delicious weeknight dinner.
Ingredients:
  • 2 x 200 g skinless free-range chicken breasts
  • 1 teaspoon fennel seeds
  • 2 sprigs of fresh rosemary
  • 2 tablespoons rapeseed oil
  • 4-5 cloves of garlic
  • 1-2 fresh red chillies
  • 8 ripe cherry tomatoes
  • 250 g green beans
  • 1 big bunch of fresh basil
  • 50 g blanched almonds
  • 50 g Parmesan cheese plus extra to serve
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 clove of garlic
  • 300 g fresh lasagne sheets
  • 200 g baby spinach
Instructions:
  • Prepare ingredients and utensils. Season chicken with sea salt, black pepper, fennel seeds, and rosemary on a sheet of greaseproof paper. Flatten chicken to 1.5cm thickness. Cook chicken in frying pan with rapeseed oil, garlic, and chillies until golden and cooked through. Cook beans in casserole pan with boiling salted water for 6 minutes. Make pesto by blending basil, almonds, Parmesan, olive oil, lemon juice, and garlic. Cook lasagne sheets with beans for 2 minutes. Add tomatoes to chicken and shake pan. Combine spinach with pasta, beans, and pesto, adding cooking water as needed. Serve chicken with tomatoes on top, garnish with Parmesan and basil.

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