It is December already and I am counting down the days until Christmas. The weather is unusually warm, with the green leaves and the cherry flower blossoms springing early to life. We are happy to enjoy the weekend at home, and in resonance with the weather are cooking something light yet, deep with flavour. The basil pesto tagliatelle is seductively easy to make, whispering of happy days and sunshine. Yet, adding a light cream, roasted shredded chicken and sun-dried tomatoes the pasta transforms from a summer to a winter dish, offering comfort and embrace and a hint of a teasing smile. Can’t wait to have a taste.
For the tagliatelle
- 300g tagliatelle
- 300ml light cream
- 1 cup basil pesto
- 2 cups skinless shredded roast chicken
- 1 cup sun-dried tomatoes, thinly sliced
- 1/2 cups finely grated parmesan cheese
- Freshly ground black pepper
- Roasted pine nuts
For the pesto
- sea salt
- freshly ground black pepper
- a large bunch of fresh basil , leaves picked
- 50 g pine nuts
- 3 tbsp extra virgin olive oil
- 50 g Parmesan , finely grated
- 50g Almond flakes
- 1 clove of garlic , peeled
1. For the tagliatelle. Boil the tagliatelle in a large pan with salted water, until tender. Drain the water and return the tagliatelle to pan over medium-low heat. Add the cream, pesto, chicken and sun-dried tomatoes. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
2. For the pesto: Bash the garlic in a pestle and mortar with a pinch of salt. Add the basil leaves and pine nuts and pound to a coarse paste. Muddle in the extra virgin olive oil and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.