Recipes - Rosemary Pesto Chicken on Broad Bean Pasta
If you can't get the Emilian egg pasta, any rich egg noodle will do.
12 boned and skinned chicken thighs
salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon chopped rosemary
juice of 2 lemons
250g fresh broad beans or 125g frozen broad beans
Emilian egg pasta (rich yellow pasta made with extra eggs)
½ cup Ground's Rosemary Pesto
3 tablespoons cream
Cut off excess fat from chicken thighs. Season the thighs with a little salt and pepper. Heat a large frying pan over a medium heat and, when hot, add the olive oil. Drop in the butter, then add the chicken thighs while the butter is sizzling. Sprinkle the thighs with a little rosemary, then cook them for about 10 minutes, until a good deep golden colour, turning occasionally. Pour over the lemon juice. Cover, leaving the lid a little ajar and cook gently for about 20 minutes, until cooked through; turn the thighs from time to time.
Prepare the broad beans next. Remove the broad beans from their pods, then drop them into a saucepan of lightly salted boiling water. Bring the water back to the boil, then cook the beans for 5-7 minutes. If using frozen broad beans, cook for only 5 minutes. Drain, refresh with cold water and drain again. When cool enough to handle, remove the tough outer skins (fiddly but necessary). Set aside.
Meanwhile, cook the pasta in plenty of gently boiling salted water until al dente. Mix the Rosemary Pesto with the cream and add 2 tablespoons of the pasta water to loosen it. Quickly drain the pasta, add it to the bowl and mix through the pesto sauce (if the sauce is a bit clingy, add a little more pasta water) and the broad beans. Turn on to a heated platter and top with the chicken thighs. Toss once then serve immediately.
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