Recipe courtesy of Australian Asparagus | www.asparagus.com.au
Cook: 15 mins
- 2 bunches asparagus, trimmed
- 1/4 cup basil leaves
- 1/4 cup pine nuts or walnuts
- 1 clove garlic, crushed
- 1/4 cup olive oil, plus 2 tsp extra
- 1/4 cup grated parmesan cheese
- 1 Tbsp lemon juice
- 500g pasta spirals
- 400g chicken breast
- Sea salt and cracked black pepper
Blanch one bunch of asparagus in boiling water for one minute until bright green. Immediately drain and refresh under cold water.
Place blanched asparagus, basil, nuts and garlic into the bowl of a food processor and pulse until ingredients are finely chopped. Add ¼ cup olive oil and blend to combine. Add parmesan, lemon juice, a good pinch of salt and pepper, and pulse once or twice to incorporate.
Prepare pasta according to packet directions. While pasta is cooking, drizzle chicken breast with one teaspoon of the oil and season with salt and pepper. Cook on a preheated grill pan or barbecue for three to five minutes each side until cooked through. Set chicken aside to rest.
Toss the second bunch of asparagus with remaining one teaspoon of oil and cook on a hot grill pan or barbecue for three to four minutes until bright green and tender-crisp. Cut grilled asparagus into bite-sized lengths.
Drain pasta, reserving 1/2 cup of cooking water, and return pasta to the pan. Stir through asparagus pesto, adding a bit of the reserved water to create a sauce.
Serve pesto pasta topped with sliced grilled chicken and asparagus.