CHICKEN, ASPARAGUS AND WILD GARLIC PESTO PASTA
Spring on a plate! This really does showcase some of my favourite spring ingredients and its a dish that is easy enough for a mid week supper too.
Serves 4
*The pesto will make more than you need. Cover the surface with clingfilm and store in the fridge for up to two weeks.
FOR THE PESTO
50g wild garlic leaves, washed and de-stalked
50g Flat parsley
50G Basil
85g Parmesan, coarsely grated
100g sunflower seeds
light olive oil to consistency
Maldon sea salt and freshly ground black pepper
lemon juice to taste
METHOD
1 Start by blanching all the leaves in boiling water for 20 seconds and then refresh in iced water.
2 Drain well and squeeze out excess water.
3 Blitz with the seeds, cheese and olive oil to form a runny paste
4 Season with salt, pepper and lemon juice.
FOR THE CHICKEN
6 boneless, skin on chicken thighs
1 tsp chopped rosemary
2 cloves garlic, minced
30ml olive oil
Maldon salt and fresh black pepper
METHOD
1 place the chicken thighs in a bowl and add all the other ingredients
2 Mix well to thoroughly coat the chicken
3 Lay on a tray skin side up in a single layer
4 Roast at 180℃ for 15-20 minutes until golden and crispy, check the juices run clear, internal temperature of 70℃
5 Allow to rest while you finish the pasta
PASTA
400g fresh egg pasta
120g pesto
40g butter
12 spears of asparagus, blanched, cut into half across the stem and kept warm
30g olive oil
40g parmesan shavings
METHOD
1 Cook the pasta in boiling, heavily salted water according to the packet instructions
2 Transfer the pasta to a large sauté pan and add a generous splash of the pasta water.
3 Add the pesto and heat, just to warm through.
4 Add the butter and stir/toss to emulsify adding a little more water if it needs loosening.
5 Divide between serving bowls and add the asparagus spears
6 Cut each chicken thigh into four pieces and add to the pasta
7 Finish with a drizzle of Extra virgin olive oil and the parmesan shavings
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