Pasta with mint and lemon pesto recipe
Pasta with Mint and Lemon Pesto recipe
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Ingredients
| 400 g | pasta |
| salt and freshly ground black pepper | |
| 2 bunch(es) | mint, chopped |
| ½ bunch(es) | parsley, chopped |
| 40 g | chopped almonds, toasted |
| 40 g | freshly grated Parmesan cheese |
| 100 ml | olive oil |
| ½ | lime, juice |
| 400 g | chicken breast, cut into bite-sized pieces |
| 1 tbsp | oil |
| paprika powder | |
| 100 g | peas, frozen |
Instructions
Cook the pasta in salted water until al dente, then drain.
Place the Parmesan, almonds, olive oil, mint and parsley in a blender and process until smooth. Season to taste with salt, pepper and lime juice.
In a pan heat the oil. Fry the chicken until golden and crispy all around. Season with salt, pepper and paprika powder.
In a saucepan, bring water to a boil and cook the peas for a minute, then strain.
Mix together the pesto, peas and the cooked pasta. Arrange the chicken on top and serve.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Pasta with mint and lemon pesto recipe
Recipe type: xarchivex
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