Prep: 5 mins
Cook: 15 mins
Serves: 4
Difficulty: Cuisine: Saved: | 309 | Recipe by: Perfect Italiano |
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Chicken Pesto and Ricotta Linguine
Ingredients:
Method:
- 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
- As the pasta cooks, heat the remaining olive oil in a fry pan over a medium high heat. Saute the chicken for 4-5 minutes or until cooked and lightly brown
- Place the pesto and drained pasta in the pan, and stir through to combine. Add the ricotta, season with salt and pepper, and gently stir through
Tips & Hints:
- To make this dish simpler, use 1/2 cup pre-made basil pesto from the deli section of the supermarket, and mix with ricotta.
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