This pasta combines grilled chicken breast with homemade basil and walnut pesto. Although prep takes some time, it makes a hearty lunch that can also be served cold in a lunchbox. The fresh basil’s bold aroma is balanced by the rich texture of walnuts.
Rub the chicken breast with salt and black pepper. Grill it over high heat for 7 minutes on each side, let it rest, then slice it.
Blend the basil leaves, walnuts, garlic, and Parmesan with the olive oil until smooth.
Cook the pasta in boiling salted water according to the package directions. Reserve a ladleful of the cooking water, then drain the pasta.
Toss the drained pasta with the pesto, loosening it with some of the reserved cooking water if needed. Top with the sliced chicken and serve.
Add the olive oil gradually while blending the pesto; otherwise, the mixture may separate and leave an oily layer. Contains wheat (gluten), tree nuts (walnuts), and dairy.
Fesleğen pestosunu blender'da çekerken 8 dakika yerine sadece 3 dakikada pürüzsüz kıvama geldi, fazla çekmemeye dikkat ettim yoksa fesleğen acılaşabiliyor. Tavuğu da ızgarada 7'şer dakika yerine 9'ar dakika pişirdim, etim biraz kalın kesilmişti.
Pesto bende fazla sarımsaklı oldu, 2 diş yerine 1 diş kullansam daha dengeli olurdu; cevizi de önceden kavurmadan çektiğim için tadı biraz ham ve düz kaldı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
