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Spaghetti with asparagus pesto and smoked chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate traditional Italian cuisine with a nutritious twist featuring fresh ingredients.
Ingredients:
  • 2 bunches asparagus, woody ends trimmed
  • 125g (1/2 cup) low-fat ricotta
  • 45g unsalted raw cashews, lightly toasted
  • 50g baby spinach leaves
  • 1 tsp finely grated lemon rind
  • 125.00 ml firmly packed fresh basil leaves
  • 42.00 gm fresh lemon juice
  • 350g dried wholemeal spaghetti pasta
  • 175g smoked chicken breast, skin removed, shredded
Instructions:
  • Quickly boil the asparagus in a large saucepan for 1-2 minutes until vibrant and slightly crunchy. Refresh in cold water, drain, then chop half into 3cm pieces, setting aside.
  • Blend the asparagus, ricotta, cashews, spinach, garlic, lemon rind, and half of the basil in a food processor until creamy. Add pepper to taste and mix in half of the lemon juice.
  • Boil the pasta in a large saucepan until perfectly al dente. Drain and return to the pan. Mix in the asparagus pesto, chicken, reserved asparagus, remaining lemon juice, and basil. Season with pepper and toss everything together until thoroughly mixed. Serve in individual bowls.

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