Chicken and pesto spaghetti
“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish. To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook Simple Every Day.
Serves: 4
Ingredients:
- 120 ml extra-virgin olive oil
- 400 g chicken mince
- salt flakes and freshly ground black pepper
- 1 garlic clove, peeled
- 25 g pine nuts
- 2 large handfuls of basil leaves (about 160 g)
- 40 g (½ cup) freshly grated parmesan, plus extra to serve
- 400 g spaghetti
Method:
1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside.
2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their flavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside.
3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like.
Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).