120g pine nuts, toasted (plus a few extra to garnish)
2 tbsp lemon juice
1 small tub (250g) Perfect Italiano Original Ricotta
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
