Informations supplémentaires
35 min.
|
731 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spinach in the water for 1 minute. Remove the spinach from the pot with a slotted spoon and place in a container. Add the pasta to the pot of water and cook for 8-10 minutes until tender. Drain and rinse to cool.
2. Cook the chicken
Pat the chicken dry. Add salt and pepper. Heat a drizzle of vegetable oil in a pan over medium high heat. Cook the chicken 4-5 minutes on one side. Flip the chicken, cover and cook for 6-8 minutes over low heat until the center is cooked. Leave to rest for 3-4 minutes on a board then slice thinly.
3. Setup
Cut the tomato into cubes. Chop the shallot. Chop the nuts. Slice the zucchini into rounds.
4. Make the pesto
Add the basil, the juice of half a lemon, half the walnuts and half the parmesan to the container with the spinach. Add 1/4 2P | 1/3 3P cup of olive oil and reduce everything to a pesto with a hand blender or in a food processor. Add salt and pepper to taste.
5. Cook the zucchini
Heat a drizzle of vegetable oil in a pan over medium high heat. Cook the zucchini slices for about 2 minutes on each side until browned. Add salt and pepper.
6. Plate your dish
Mix the pasta with the pesto, chicken, vegetables, remaining walnuts and remaining Parmesan. Add salt and pepper to taste.
Add lemon juice if desired. Bon appétit!
200gFusilli
2unitChicken Breast
60gBaby Spinach
1unitZucchini(s)
30gGrana Padano Cheese
1unitShallot
1unitTomato(es)
1unitBasil
0.5unitLemon
30gWalnuts
What you need
pans, pot, strainer, bowl, hand blender
731 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
26g
40%
cholesterol
96mg
32%
fiber
6g
24%
protein
48g
saturated
5g
25%
sodium
136mg
6%
sugar
8g
trans
0g