I threw this meal together the other night and it was such a hit with the family I thought it was worth sharing. I'm always encouraging my clients (and myself) to eat more culinary herbs. They are so delicious and pack a nutritional punch like no other. Pesto is a great way to get them in, especially if you make it yourself. Sounds tricky, but I literally had this meal on the table in 15 minutes. It's also high in protein and tastes good cold the next day for lunches.
The below recipe will feed 4 but if you've got teenages I'd probably double it!
Pesto:
1 bunch basil
Handful baby spinach
1/2 cup grated parmesan (buy as a block and grate yourself if you can)
1/2 cup pepitas
100ml extra virgin olive oil
Chicken pasta:
1 box red lentil pasta
1 diced chicken thigh per person, I used 4
1/2 leak or 1 small onion
1 big bunch of asparagus (or any vegies you like really!)
Method:
Place a saucepan on the stove with water and bring to the boil for the pasta.
Place all the pesto ingredients in a blender and blend to combine. Add more olive oil if needed.
Pop your pasta on and cook the chicken while it boils.
In a frypan, cook your chicken and asparagus in a little olive oil and garlic with onion if you like.
Strain the pasta and stir it all together!
I served mine with crumbled feta on top.
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