You are just going to love this super smart summer pasta recipe for Tagliatelle & Chicken with Avocado Pesto Sauce from Julie Le Clerc. The thing that sets this apart from most pasta dishes is the fabulous avocado pesto sauce, coating the Rustichella tagliatelle pasta in rich natural creaminess, while complementing the free-range chicken and pine nuts.

Serves 4

2 avocados, peel and stones removed
3 Tbsp Forvm Chardonnay vinegar
4 Tbsp Sabato pesto alla Genovese
Extra virgin olive oil (EVO)
Sal de Añana spring salt
The Spice Trader black pepper, freshly ground
250g Rustichella Egg tagliatelle
600g Mahy Farms free-range chicken breasts, skin removed
¼ cup Pinoli pine nuts, toasted
Basil leaves, to garnish
50g finely grated Parmigiano-Reggiano, to serve

In a food processor, combine avocado flesh, vinegar, pesto and 2 tablespoons EVO. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste then transfer to a large bowl.

Bring a large pot of water to the boil then salt well. Add the pasta, reduce heat to medium and cook for 5-6 minutes or until pasta is al dente then drain well.

At the same time, cut the chicken into thin strips and season with salt and pepper. Heat a little EVO in a frying pan and sauté the chicken until golden brown and cooked – this may need to be done in two batches, adding more EVO, as needed.

Transfer drained pasta and hot chicken to the bowl with the avocado sauce and toss well, to coat. Serve scattered with pine nuts and garnished with basil. Serve with grated Parmigiano-Reggiano on the side.

Recipe by Julie Le Clerc.

Sale

Unavailable

Sold Out