Tagliatelle with pesto sauce and chicken breast


Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors. I n this recipe i teach you how to do delicious homemade pesto sauce to give more Italian flavor to the pasta. Enjoy and i hope you like it !!!


120gr Tagliatelle
500 ml water
1 tbsp salt
5 gr Grana Padano or Parmesan cheese
1 handful fresh basil
2 handful Tender Baby Spinach
1 garlic clove
150ml olive oil
10gr pine nuts
1 chicken breast ( 450gr.)
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp sea salt
1 baby leek

Put your chicken breast in tray in oven 45 minutes at 190°C with smoked paprika,sea salt and black pepper rub all over chicken breast.
Cook in the center of a per-heated oven. Basting occasionally.
Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 7-9 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture (‘al dente’ meaning ‘firm to the bite’).
Drain and serve with your pesto sauce and 1 handful Tender Baby Spinach and 1 baby leek sliced.
Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in salt and add your pasta.



I hope you like it, do not forget caring and sharing !!!

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World Pasta Day


Today is Sunday , ‪#Worldpastaday . Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. So i bring recipe every house cook in my country Portugal , easy, simple and comforting food for October .

Ingredients :

1 skinless chicken (broken into small pieces)
500g beef
500g of cooked white beans (fava beans used)
2 mass cup fusilli
1 onion, chopped
2 ripe tomatoes
2 Carrots
1 cup white Wine
Water 4.5 dl
1 small cabbage (white)
olive oil
40g smoked bacon
2 cloves garlic
bay leaf,parsley

Mince the onion and garlic coarsely and cut the carrots to thick slices. Sauté it with olive oil, tomatoes and bay leaf.
Cut the meat to small cubes and season with salt, when the stew is browned, add the meat, wine and 2.5 dl water.
Simmer for 30 minutes then cut the cabbage into strips and add to the meat.
Also add chicken, bell pepper pasta and smoked bacon, for another 20 minutes, do not forget to always check the water.
Add the dough and adding the remaining 2 dl water (preferably hot). True salt, chili pepper and cook, uncovered, 10 minutes more.
3 minutes before the end of the cooking the beans join and leave for 5 minutes.