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One Pot Pesto Pasta
One Pot Pesto Pasta
One Pot Pesto Pasta
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
  1. 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.
  2. 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.
  3. 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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