Friday - - Food -

Prep time 15 mins Cook­ing time 35 mins Serves 4 FOR THE PESTO 60g toasted pine nuts 1 large bunch basil, leaves only, washed and dried ½ small bunch flat-leaf pars­ley, leaves only, washed and dried ½ cup grated Parme­san 150ml ex­tra-vir­gin olive oil 1-2 tbsp le­mon juice FOR THE SALAD 2 tbsp olive oil 2 large skin­less chicken breasts, diced 150g closed cup mush­rooms, brushed clean and sliced 400g penne 50g rocket, washed 4 tbsp pine nuts Parme­san, for shav­ing To make pesto, add pine nuts, basil, pars­ley, Parme­san, and half of the olive oil in a blender. Pulse un­til bro­ken down and coarse. Blend on high, pour­ing in the re­main­ing olive oil, un­til the pesto comes to­gether. Sea­son to taste with salt, pep­per, and le­mon juice. Trans­fer to a jar, seal well, and chill un­til ready to use. For the salad, heat olive oil in a large sauté pan set over a mod­er­ate heat un­til hot. Sea­son the chicken with salt and pep­per be­fore adding to the pan, sautéing un­til golden all over, about 5-7 min­utes. Add the mush­rooms and an­other pinch of salt, cook­ing for a fur­ther 3-4 min­utes un­til ten­der and start­ing to colour. In the mean­time, cook the pasta in a large saucepan of salted, boil­ing wa­ter un­til al dente, about 10 min­utes. Drain well when ready and add to the chicken and mush­rooms. Stir through the rocket leaves. Di­vide be­tween bowls and top with the pre­pared pesto, some pine nuts, and fresh shav­ings of Parme­san be­fore serv­ing.

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