Recipe: One Pot Pesto Pasta


There's a whole host of things that make this recipe excellent. It's only around 15 minutes from start to finish to create the creamiest pesto pasta dish that's jam packed with veggies and flavour. So get stuck in if you're looking for a quick midweek meal with minimal washing up.


  • 1 banana shallot
  • 2 cloves garlic
  • 1 glug olive oil
  • 100 g spinach
  • 1/2 bunch basil
  • 1/2 bunch parsley
  • 100 g asparagus
  • 1 handful toasted pinenuts
  • 150 g cooked chicken breast, torn up
  • 200 g spaghetti, snapped in half
  • 375 ml chicken stock
  • 125 ml whole milk
  • 50 ml double cream
  • 10 g Parmesan
  • 1 tbsp extra virgin olive oil
Fry the Shallot and Garlic

Step 1

Fry The Shallot And Garlic

Peel and slice the shallot and peel and mince the garlic. Heat a little oil in a large saucepan and chuck in the shallot and garlic.

Add the Green Stuff

Step 2

Add The Green Stuff

Meanwhile finely chop the spinach and herbs. Cut the asparagus into 2cm stems. Fry until the shallots and garlic soften, then add the spinach, basil, parsley, asparagus and pine nuts.

Add Chicken, Pasta, Liquid

Step 3

Add Chicken, Pasta, Liquid

Throw in the chicken and spaghetti and season well with salt and pepper. Pour in the stock, milk and cream. Bring the liquid to a boil, stir, then cover and reduce to a simmer for 8-10 minutes, until the pasta is cooked.

Finish and Serve

Step 4

Finish And Serve

When the liquid has been absorbed and what's left is a creamy sauce, grate in the Parmesan and season to taste. Serve with extra herbs, a drizzle of extra virgin olive oil and of course, more Parmesan. serves 2



Pesto and Parmesan pasta


Made this yesterday. Tasted fantastic. Only thing I would comment on is adding the pine nuts at the end of the cooking process - they got a bit soggy. And yes, they were roasted.


Made thia


Made this tonight, forgot about the parsley but had everything else and it was fantastic. It did take quite a bit longer than the recipe stated for the noodles to cook through and for the sauce to thicken--I ended up removing the lid and upping the heat to make that bit go quicker. Adding the parm thickened it a bit too, I think. Other than that, it was seriously tasty!


boys, i think u made a mistake in ur ingredients list. you repeated basil twice and left out the parsley.

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