Chicken Pesto Linguine

Prep Time: 5 mins.

Cook Time: 15 mins.

Serves: 4

3 cups firmly packed fresh basil leaves

120 g pine nuts

⅔ cup (70 g) Perfect Italiano™ Extra Sharp Parmesan

2 tbsp lemon juice

60 ml olive oil

500 g linguine pasta

400 g chicken breast, chopped

To make the pesto, place the basil, pine nuts, grated parmesan and lemon juice in a food processor and blitz until finely chopped. With the motor running, gradually add the 60ml olive oil in a thin steady stream until the pesto is well combined. Set aside.

Cook the linguine according to the packet instructions. Drain the pasta into a colander.

While the pasta is cooking, add olive oil to a large frying pan over a medium high heat. Add the chicken and fry for 4-5 minutes or until cooked and lightly brown

Add the pesto and cooked pasta into the frying pan, and gently toss until the pesto coats the pasta.

To make this dish simpler, use ½ cup Perfect Basil Pesto (link to Perfect Basil Pesto).