Chicken pasta and peas: the tasty recipe with cashew pesto

Ingredients

For 4 servings

• •600 g 600 g of fresh linguine
• •400 g 400 g of farm chicken whites
• •150 150 -200 g fresh peas
• •1 1 butter nut
• •some arugula leaves
• •3 3 strands of fresh basil 80 g
• •pesto
• •fans of a carrot boot
• •60 g 60 g of roasted cashew nuts
• •60 g 60 g parmesan
• •10 g 10 g grated parmesan
• •1 1 lemon juice yellow
• •olive oil
• •salt
• •pepper

Method

1. 1.Start by cutting the chicken into medium-sized pieces (about 4-5 cm). Melt the butter in a hot frying pan, then add the pieces of chicken. Season slightly and pour the fresh lemon juice. Slowly brown the chicken by stirring it from time to time, then put it aside on a plate. Wash and roughly cut the parsley (or basil) fan according to your preference. Put them in a blender with cashew nuts and 80 g grated Parmesan. Season generously with salt and pepper. Gently pour the olive oil into a fillet while continuing to mix until you get a smooth and creamy texture that you like. Fill a large saucepan with salted water and bring it to a boil. Dive the linguine in it and cook according to the time indicated on the package (usually 3 minutes). Before draining the pasta, reserve a glass of cooking water – it will be used to bind the sauce. Drain the pasta well. Pour the cooked pasta directly into the chicken pan. Mix well so that everything is soaked in the flavors of lemon and butter. Add the pesto you just prepared in the pan, then gradually pour the reserved cooking water by stirring well. The mixture must become homogeneous and smooth. Then add the raw peas and mix gently – they will cook lightly with the heat of the dish. Pour the pan contents into your plates. Garnish generously with fresh arugula, finely chopped fresh basil, and the remaining parmesan. Taste and adjust the seasoning with salt and pepper if necessary. Serve immediately while the dish is hot.