Recipes
Pesto Primavera
Meal types: Main Meals
Primavera means spring and this light and fresh pasta dish is packed with the flavours of seasons using spinach and any other seasonal greens you like.
Ingredients
2 skinless chicken breasts
Seasonal green vegetables of your choice (broccoli, courgettes, asparagus or peas work well)
Pasta of your choice
50g pine nuts or walnuts
20g fresh basil leaves
1 garlic clove, pressed (can be left out)
50ml olive oil
100g Lactofree soft white cheese or 100g Lactofree semi hard cheese or 50g of each
Handful of fresh basil to serve
Lactofree Products
Instructions
1. Chop the chicken into bite-sized pieces and stir fry in a hot pan.
2. Once the chicken is sealed, add the vegetables to the pan. These could include courgettes, asparagus or peas.
3. To make the pesto, first toast the nuts in the oven at 200C/400F/Gas Mark 6, until golden brown and allow to cool.
4. If you are using the semi hard cheese, blend in a food processor, and set aside.
5. Combine nuts, basil, garlic and olive oil in food processor until desired consistency is reached.
6. Combine the nutty basil mixture with the cheese and season generously with salt and pepper.
7. Cook the pasta, drain and toss together with the chicken, greens and pesto.
5. Season with salt and pepper, a squeeze of zesty lemon juice and a handful of fresh herbs.