Chicken Pesto Pasta

Method

1. 1

   Toast the pine nuts

   Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly golden; tip onto a plate to cool.

2. 2

   Make the pesto

   Add the basil, cooled pine nuts, garlic, 50 g parmesan, lemon juice and olive oil to a food processor; pulse for 30 seconds, until mostly finely chopped.

3. 3

   Finish the pesto

   Scrape down the food processor bowl and pulse for another 15 to 30 seconds, until the pesto is evenly chopped and spoonable; stir in ¼ teaspoon salt.

4. 4

   Boil the pasta water

   Bring 3 litres water and 15 g salt to a rolling boil in a large pot over high heat, usually 8 to 12 minutes.

5. 5

   Prepare the chicken

   While the water heats, slice each chicken breast horizontally into cutlets about 1.5 cm thick; season all over with ¾ teaspoon salt and ½ teaspoon pepper.

6. 6

   Cook the penne

   Add the penne to the boiling water and cook over high heat for the packet time, usually 10 to 12 minutes, tasting near the end until al dente.

7. 7

   Cook the chicken

   While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat for 1 minute; cook the cutlets for about 4 to 6 minutes per side, until golden and 74°C (165°F) at the thickest point.

8. 8

   Rest and slice the chicken

   Transfer the chicken to a clean plate and rest for 5 minutes, until the juices settle; slice into strips.

9. 9

   Reserve water and drain pasta

   Just before draining the al dente pasta, reserve 250 ml cooking water; drain the penne and return it to the warm pot.

10. 10

    Toss with pesto

    Take the pot off the heat and toss the hot penne with the pesto and 60 ml reserved pasta water for 1 minute, until glossy; add more water gradually if needed.

11. 11

    Finish and season

    Fold in the chicken and tomatoes for 30 seconds, until evenly coated; taste and adjust with extra salt, pepper or lemon juice, then serve with the remaining parmesan.

Tips

• Treat the chicken's temperature, not the cooking time, as the doneness test; check the thickest part of each cutlet with a food thermometer.
• Reserve pasta water before draining and add it gradually until the sauce looks glossy.
• Taste the finished dish before serving, as pasta and pesto can need different amounts of seasoning.

Swaps

• Use walnuts in place of pine nuts.
• Use fusilli in place of penne.
• Use another hard Italian cheese in place of parmesan.

Storing

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a splash of water until steaming hot throughout.