Here is a penne pasta recipe that is as easy as it is delicious.
Ingredients
- 250g punnet cherry tomatoes, halved
- 6 long green shallots, trimmed, white part only, thinly sliced
- 2 tablespoons extra virgin olive oil
- 400g penne rigate
- 1 jar pesto rosso
- 2 x 250g chicken breasts fillets, thinly sliced
- 2 bunches asparagus, trimmed, cut into 4cm lengths
- Shaved Parmesan cheese, to garnish
- 2 tablespoons chopped parsley
Method
- Step 1Place cherry tomatoes and spring onions in a bowl with 1 tablespoon of the olive oil, season with sea salt and freshly cracked black pepper, set aside.
- Step 2Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well and return to pan.
- Step 3Meanwhile, heat the remaining oil in a large non stick frying pan over a medium-high heat. Add the chicken, cook stirring occasionally for 2-3 minutes. Add the asparagus and cook stirring for a further 2-3 minutes or until chicken is golden and asparagus is bright green and tender crisp.
- Step 4Add the chicken mixture and tomatoes to the pan with the penne, toss to combine, then add the pesto rosso and toss until evenly coated in the pesto. Serve immediately with shaved Parmesan cheese and a drizzle of extra virgin olive oil, if desired.
Notes
Preparing Al Dente Pasta
Boil 1 litre of water per 100g of pasta. Add 7 grams of salt per litre of water once the water is boiling and just before adding the pasta.
Don’t add oil to the water or rinse the pasta after draining.
Cook pasta according to length of time instructed on the pack, or al dente, which means slightly firm to the bite.
Finish cooking the pasta in the pan, where it can absorb the flavours of the sauce.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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