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One Pot Pesto Pasta

Ingredients 1 banana shallot 2 cloves garlic 20 ml olive oil 100 g spinach 1/2 bunch basil 1/2 bunch parsley 100 g asparagus 50 g pine nuts , toasted 150 g chicken breast , cooked 200 g spaghetti , snapped in half 375 ml chicken stock 125 ml whole milk 50 ml double cream 10 g Parmesan 1 tbsp extra virgin olive oil

Method Peel and slice the shallot and peel and mince the garlic. Heat a little oil in a large saucepan and add in the shallot and garlic. Fry gently while you finely chop the spinach, basil and parsley. Cut the asparagus into 2cm stems. Add the spinach, basil, parsley, asparagus and pine nuts into the softened onions. Tear up the chicken and with the spaghetti, throw it into the large saucepan with the rest of the veg. Season well with salt and pepper. Pour in the stock, milk and cream. Bring the liquid to a boil, stir, then cover and reduce to a simmer for 8-10 minutes, until the pasta is cooked. When the liquid has been absorbed and what's left is a creamy sauce, grate in the Parmesan and season to taste. Serve with extra herbs, a drizzle of extra virgin olive oil and of course, more Parmesan.

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