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
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
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
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
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.
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