Penne with Pesto Rosso

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

Drain the dried tomatoes. Chop the dried tomatoes and garlic and put them in the bowl alongside the olive oil and pine nuts.

• 2.8 oz Tomatoes, sun-dried, in oil
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

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

• 0.5 oz Italian style hard 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. Add the pasta, mix well and top with the chicken.

Enjoy your meal!