Wasfetna

Pesto pasta

Pasta with basil and pine-nut pesto, served with chicken.

Pesto pasta — Chicken
Cooking time
57 min
Hands-on time
57 min
Difficulty
Easy
Cuisine
Italian
Contains
Dairy, Gluten, Nuts

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The cooking water loosens the pesto without cooking it.
  • Food processor or mortar — A knife will do — traditional pesto is pounded, not blended.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Wash the basil and dry it thoroughly — any water will ruin the pesto.

    6 min
    You’ll know it’s ready when

    The leaves are completely dry.

  3. Pulse the basil, pine nuts, garlic and salt, then add the oil gradually.

    6 min
    You’ll know it’s ready when

    The mixture is a coarse green, not a smooth paste.

    Tip: Blending too long warms the basil and turns it dark — short pulses only.

  4. Add the Parmesan and lemon and stir by hand, not with a blender.

    3 min
    You’ll know it’s ready when

    The pesto is bright green.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Pat the chicken slices dry and season with a little of the listed salt. Sauté in the tablespoon of oil in two batches for about 4–5 minutes per side, until they reach 74°C.

    20 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  7. Turn off the heat and stir the pasta with the pesto and cooking water — never cook the pesto. Add the cooked protein and toss gently before serving.

    4 min
    You’ll know it’s ready when

    The color is a bright green that has not darkened.

    Tip: Cooked pesto loses its color and aroma — toss it into hot pasta off the heat.

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