Celebrating spring and the soon arrival of summer with basil and asparragus.
2 cups basil
2 garlic cloves
1/2 cup parmesan cheese
1 1/2 cup olive oil
Fettucine cooked al dente
Boneless chicken breasts cut in strips
1/4 cup of the water used to cook the pasta
4 blanched asparragus
In a processor, add the basil leaves, garlic and procees together. Add slowly the oil until well mixed. Add cheese , pepper and mix well.
In a sautepan heat oil over medium heat, add the chicken and cook lightly. Add the pesto and mix the chiken with the sauce, add the cooking water and simmer, until slightly thick, finish with the butter, season and addd cheese. Serve hot.
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