4 servings
- 440 g fresh pasta
- 150 g Pecorino Romano cheese
- 200 g chicken breast
- 100 g shelled peas
- 1 tablespoon butter
- 1 clove of garlic
- ½ cup vegetable broth
- two generous handfuls of baby spinach
- a few basil leaves
- olive oil
- salt and pepper
1) Blend spinach leaves with 1/3 of Parmesan, garlic, salt, pepper, and olive oil into pesto.
2) Heat olive oil in a pan and add chicken breast cut into strips, add peas, butter, vegetable broth, and cook until the meat is done.
3) Cook the pasta in boiling salted water for about 3 to 4 minutes until it is still al dente.
4) Pour the cooked pasta into the pan, add spinach pesto, toss, and sprinkle with grated Parmesan.
5) Garnish with fresh basil.
