John Myers
Contents
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Ingredients
- 1 plant Basil plant
- 100 ml Olive oil
- 1 toe Garlic
- 30 g Pine nuts
- 2 tbsp Grana Padano grated
- 1 tsp Sea salt from the mill
- 100 ml Liquid cream
- 0,25 tsp Black pepper from the mill
- 600 g Spaghetti
- 100 g Chicken breast fillet
Instructions
- Put the pine nuts in a pan and toast them without oil.
- Pick the basil leaves, then wash them and put them in a blender. Peel the garlic clove and place in the blender with the pine nuts, olive oil and Grana Padano and mix until you get a pesto.
- Put the pesto in a saucepan, season with salt and pepper, add a dash of cream and simmer for about 5 minutes on a medium heat. The pesto burns quickly, so stir often.
- At the same time, cook the pasta with a little salt and olive oil and the chicken breast fillets (seasoned with sea salt and pepper)
- Now form a nest out of the spaghetti on the plate, pour the sauce (2-3 tablespoons) over it and garnish with the chicken fillet cut into strips. Finally, add the finely grated Grana Padano to the sauce.
Nutrition
Serving: 100gCalories: 397kcalCarbohydrates: 43.5gProtein: 13gFat: 19g
