pesto linguine with chicken and pine nuts

Updated: Oct 13, 2019

serves 4


500g linguine

3 cups basil

1/2 cup parmesan + extra for serving

3/4 cup pine nuts, toasted

1/2 cup olive oil

2 chicken breasts

1 tbsp lemon zest

3 cloves garlic, crushed

salt and pepper to taste


to a blender add the basil, lemon zest, 1/2 cup toasted pine nuts and 2 garlic cloves. pour the olive oil into the blender while blitzing, once you start to see a paste like consistency set the pesto aside

slice the chicken breasts into two and marinate with a clove of garlic, a drizzle of olive oil, salt and pepper

bake the chicken in the oven for 25 minutes. once cooked, pull the chicken apart with two forks into bite sized pieces

cook the pasta until al dente, add the pesto and chicken to the linguine and toss to combine

garnish with the remaining toasted pine nuts and a good sprinkle of parmesan