This Basil-Mint Pesto Pasta Will Change How You Cook Chicken Forever

Pasta with Chicken and Basil-Mint Pesto

You will need:

300 g green tagliatelle

2 chicken fillets (300-400 g), cut into strips or cubes

100 g young peas

100 g cooked sweet corn

2 tablespoons olive oil

salt and freshly ground pepper

2 tablespoons mixed seeds (pumpkin, sunflower, sesame)

a handful of fresh microgreens

For the basil and mint pesto:

1 cup fresh basil

½ cup fresh mint

50 g pine nuts, walnuts, or almonds

50 g parmesan (or hard aged cheese)

1 clove garlic (optional)

100 ml olive oil

juice of ½ lemon

a pinch of salt

Preparation:
Cook the green pasta according to the instructions on the package, in salted water. Towards the end of cooking, add the peas (if frozen) and cook together with the pasta for another 2 minutes. Drain and save a little of the cooking water. Heat olive oil in a pan, add the chopped chicken, season with salt and pepper, and fry for 6-8 minutes, until golden and cooked through. Place the basil, mint, pine nuts (or other nuts), grated cheese, lemon juice, salt, and garlic if desired in a blender. Add olive oil and blend until you get a smooth paste. If it is too thick, add a tablespoon or two of the pasta cooking water. In a large pan or bowl, mix the pasta with the pesto, add the chicken, corn, peas, and seeds. Gently stir until everything is combined.