Sacla' Big Book of Pesto by Sacla'

Author:Sacla'
Language: eng
Format: epub
Publisher: Ebury Press

200 g Sacla′ Conchiglie pasta

125 g frozen peas

1 tbsp olive oil

150 g chicken mini fillets, or chicken breast, cut into long, thin strips

100 ml double cream

4 tbsp Sacla′ Classic Basil Pesto

2 tbsp freshly grated Parmesan, plus extra to serve

salt and freshly ground black pepper

a few fresh basil leaves, to garnish

You can create lots of variations of this dish, depending on what you have to hand. For extra richness, add some cubed pancetta or smoked bacon to the pan with the chicken, or substitute some or all of the peas with asparagus tips, green beans or broad beans for a lighter, fresher meal.

In a large pan of salted boiling water, cook the pasta according to the packet instructions. Add the peas for the last 2 minutes of cooking time. Drain well, reserving a few spoonfuls of the cooking water.

In a large frying pan heat the oil over a high heat. Season the chicken fillets with salt and pepper, and fry them for 2 to 3 minutes, until browned and cooked through.

Turn the heat down to low then pour in the cream. Stir the cream as it bubbles to pick up any of the browned bits from the bottom of the pan, then stir in the Pesto.

Add the pasta and peas and a few spoonfuls of the cooking water to make a silky, creamy sauce. Stir in the Parmesan, check and adjust the seasoning, and add a little more cooking water if needed. Serve in warm pasta bowls, topped with basil leaves, freshly ground black pepper and some more Parmesan.

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