A promise I can finally keep: my pesto pasta recipe! 6 years ago, I made this recipe for my Canadian family and friends, and promised to write it down. This is my version I make with home made fresh green pesto, because it tastes so much better than from a jar in the supermarket.
Some metrics to calculate for non metric users: 100 grams is 3.75 ounces. 125 ml is 4 fl. oz. or 1 1/2 a cup.
Pasta Pesto with chicken
Delicious pasta with homemade pesto and tender chicken
Equipment
- 1 Saucepan
- 1 Cutting board
- 1 Medium pan
- 1 Medium pot
- 1 Spatula
- 1 Knife
Ingredients
- 200 gram Pasta
- 300 gram chicken thigh fillet
- 1 green bell pepper other colour is also fine
- 1 Zucchini
- 125 gram Crème fraiche light
- 250 ml cooking dairy heavy cream light
- 250 gram Buffalo mozarella
- 1 pinch Salt
- 1 tablespoon Olive Oil extra virgin
Instructions
Home made green pesto
- Please look at my recipe here: https://didyoutasteit.com/en/italian/home-made-green-pesto/
The pasta pesto
- In a pot, bring water to a boil and cook the pasta based on the instruction on the packaging.200 gram Pasta
- Cut the chicken into 3 by 3 cm pieces.300 gram chicken thigh fillet, 1 pinch Salt, 1 tablespoon Olive Oil
- In the saucepan, heat the olive oil. Add the chicken with a pinch of salt and cook for 6 minutes, until the chicken is golden brown and you can cut the chicken with your spatula.
- Cut the green paprika in halves, then cut the paprika in strips of 1 cm and cut into 4 pieces per strip.1 green bell pepper
- Add the green paprika to the saucepan and let it cook until the paprika turns black.
- Cut the zucchini in slices, halve them and cut them in to 8 pieces per slice.1 Zucchini
- Add the zucchini to the saucepan and let it cook untill the zucchini gets slightly brown.
- Cut the mozzarella into cubes of 3 by 3 cm.
- Add the mozarella cubes, crème fraiche and cooking dairy to the saucepan and bring it to a simmering boil for 5 minutes.125 gram Crème fraiche light, 250 ml cooking dairy
- Once the mixture is beginning to thicken add the home made pesto to the sauce.
- Finally, add the parmesan cheese and stir in the pasta. Let this mixture cook for 2 minutes until the cheese is melted.250 gram Buffalo mozarella, 200 gram Pasta
- As we say in Dutch: eet smakelijk!
Did you tast it?
- Taste your sauce, add salt and/ or pepper to taste.
- If your sauce it too runny, try and put the temperature of the saucepan a little higher so the sauce can thicken before adding the pesto. If you have added the pesto, do the same but make sure you don't burn your sauce.
Nutrition
Calories: 1123kcalCarbohydrates: 17.2gProtein: 60gFat: 101.5gSaturated Fat: 44.81gSodium: 2124mgPotassium: 250mgFiber: 2.54gSugar: 31.32g
Tried this recipe?Laat mij weten wat je ervan vind!
Green pesto
Home made green pesto
Equipment
- 1 Food processor
- 1 Cutting board
- 1 Knife
- 1 Cheese grater
- 1 Tablespoon
Ingredients
- 45 gram basil leaves
- 15 gram pine nuts
- 3 cloves garlic
- 10 tablespoons olive oil extra virgin
- 75 gram parmigiano romano parmezan cheese
Instructions
Home made green pesto
- Heat the pan over medium heat and toast the pine nuts gently. Don't turn the heat on too high because you will burn your nuts. Toast until they are nice and brown on all sides. Let it cool down.
- In a food processor or blender, add the basil leaves and 1 tablespoon of oil. Lightly blend the leaves into smaller pieces.
- Grate the Parmesan cheese. Add the grated cheese to the food processor.
- With the long side of a knife squash the garlic cloves, then finely chop them. Add the garlic to the food processor.
- Add the cooled down pine nuts and blits the ingredients.
- Add the olive oil gently to the blender en blits, add some more and blits. You should see a slushed mixture of basil and the rest of the ingredients. Don't over blend the ingredients!
- As we say in Dutch: eet smakelijk!
Did you taste it?
- Taste your pesto, if it is a bit dry add more olive oil, 1 tablespoon at a time.
- If you think it is too cheesy, add more basil leaves and olive oil. The result should be runny and oily rather than ticky and cheesy.
- You can make more pesto if you like and them put it in an ice cube tray. You can then use the cubes the next time you want to make this recipe.
Nutrition
Calories: 417kcalCarbohydrates: 2.3gProtein: 7.5gFat: 41.8gSaturated Fat: 9.22gSodium: 2mgPotassium: 15mgFiber: 0.54gSugar: 1.23g
Tried this recipe?Laat mij weten wat je ervan vind!
