Tagliatelle with pesto sauce and chicken breast

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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 !!!

ingredients:

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.

 

 

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