Chicken Pesto Linguine

Serves: 4

Preparation Time: 5 mins

Cooking Time: 15 Mins

• 500 g linguine pasta
• 3 cups firmly packed fresh basil leaves
• 120 g pine nuts, toasted (plus a few extra to garnish)
• ½ packet Perfect Italiano™ Extra Sharp Parmesan, grated
• 2 tbsp lemon juice
• 60 ml olive oil, plus 2 tablespoons olive oil
• 400 g chicken breast, chopped

1. Preheat the oven to 190°C.
2. Melt half the butter in a large, deep-sided pan over a medium heat.
3. Add the leeks and cook for 5 minutes or until softened.
4. Add the bacon and continue to cook for 4 minutes or until the bacon begins to turn golden.
5. Add ¼ cup of cider and continue to cook for 3 minutes.
6. Meanwhile, melt the remaining butter in a medium saucepan over a medium heat.
7. Once the butter has melted, add the flour and stir continuously for around 1 minute.
8. Place the basil, pine nuts, grated parmesan and lemon juice in a food processor and blitz until finely chopped.
9. With the motor running, gradually add the 60ml olive oil in a thin steady stream until the pesto is well combined.
10. Set aside.
11. Cook the linguine according to the packet instructions.
12. Drain the pasta into a colander.
13. While the pasta is cooking, add olive oil to a large frying pan over a medium high heat.
14. Add the chicken and fry for 4-5 minutes or until cooked and lightly brown.
15. Add the pesto and cooked pasta into the frying pan, and gently toss until the pesto coats the pasta.
16. Serve immediately topped with a few toasted pine nuts.