If there is one word that best describes Italian cuisine, it is simplicity. Now it’s easy for the Italians to talk with the very best ingredients readily available.
A pesto pasta is therefore always a very simple intermediate dish and consists of nothing but al dente cooked pasta and homemade pesto genovese.
Pesto is the Italian word for mashing, which tells you immediately how to traditionally make it. An original pesto is made in a mortar and not in a food processor.
Since pasta is used more and more as a main course, we let go of traditions and prepare a variant with roasted cherry tomatoes and smoked chicken breast.
Pesto Pasta with chicken and roasted cherry tomatoes
- 300 grams penne pasta
- 1 chicken fillet smoked
- 1 shallot chopped
- 3 sprigs thyme
- 300 gr cherry tomatoes
- 40 gr roasted pine nuts
- 2 large tbsp pesto genovese recipe
- 4 tsp pine nuts toasted
- splash olive oil
- black pepper freshly grounded
- Bring a large pan of water to the boil with a pinch of salt and cook the pasta until al dente according to package directions. Drain, but save some of the cooking liquid. Do not rinse the pasta with cold water.
- Heat a dash of olive oil in a frying pan and caramelise the shallot with the thyme.
- Meanwhile, cut the smoked chicken fillet into strips and add to the shallot together with the cherry tomatoes.
- Let it fry for a few minutes and then turn up the heat. Roast until the cherry tomatoes start to crack.
- Add the pasta with a small dash of cooking liquid and toss. Heat thoroughly.
- Take the pan off the heat, add the pesto while stirring and divide among 4 plates.
- Finally, sprinkle with the toasted pine nuts.