Penne with Fresh Basil Pesto

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

• 1 Tbsp Pine nuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Penne, whole grain

Chop the garlic and basil coarsely. Add the basil, garlic, and olive oil into the bowl with the pine nuts.

• 30 leaves of Basil, fresh (~ 0.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Blend with an immersion blender until smooth. Grate the cheese and mix with the pesto.

• 0.4 oz Parmesan cheese

Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken pieces until golden brown and set aside. Make sure the chicken is fully cooked.

• 3.5 oz Chicken breast
• 1 tsp Canola oil

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Season with salt and pepper. Add the pasta, mix well and top with the chicken.

• Salt
• Black pepper

Enjoy your meal!