Serves 4 People
20 Mins Prepartation
15 Mins Cooking
INGREDIENTS
2 cup firmly packed fresh basil leaves (about 1 bunch)
1 clove garlic, peeled
1/4 cup (40g) pine nuts
1/2 cup firmly packed baby spinach
1/3 cup (80ml) extra virgin olive oil
3/4 cup (60g) finely grated parmesan cheese
500 gram penne pasta
1 tablespoon extra virgin olive oil, extra
500 gram chicken thigh fillets, cut into 2cm pieces
100 gram bocconcini cheese, sliced thinly
METHOD
Make pesto: Process basil, garlic, pine nuts and spinach in a small blender or food processor until chopped finely. With motor operating, add oil in a thin steady stream until combined. Stir in half the parmesan. Season to taste with salt and freshly ground black pepper.
Cook pasta in a large saucepan of well-salted boiling water until just tender. Drain pasta.
Meanwhile, heat extra oil in a medium frying pan. Add chicken; cook, stirring occasionally, until golden brown and just cooked through.
Preheat oven grill on high heat.
Toss pesto through the pasta and chicken in a large bowl; season to taste with salt and freshly ground black pepper. Place pasta mixture in a large ovenproof dish; top with remaining parmesan and bocconcini. Grill for a few minutes or until cheese is melted and parmesan is golden.
Serve sprinkled with extra basil leaves, if desired.
