Pesto Pasta, this time in a combination that sounds so much like springtime.Our lovely style_in_the_kitchen prepared our Brown Spaghetti with chicken meatballs, lime, red pepper, pine kernels, parmesan and our organic Pesto.The dish is, as she says herself, delicious and easy to make.To serve 2 people you will need the following:
Organico Brown Spaghetti
1 chicken breast
Sea salt and pepper
1 clove of garlic
Some chilli flakes
Peel and juice of a lime (or 2)
I small pot of Organico Vegan Pesto
Basil… or some mixed lettuce
Small piece of red pepper, for those who like spice
Cook the pasta.
Chop the chicken fillet into pieces and make minced meat out of it in the food processor.
Add panko, grated garlic, grated lemon peel, the small cut shallot, salt and pepper & chilli pepper flakes. Then knead by hand.Make small balls of the mixture.
Fry the chicken meatballs in some oil and when it’s ready, add the pesto, possibly with a little water, or some extra lime juice if it’s too thick.Do this to your own taste.
Place the pasta on a plate and stir in some basil or lettuce.Put the balls on top and decorate with the pine kernels, lime some red pepper and Parmesan cheese.