Tagliatelle with peanut pesto
- 1 clove of garlic
- 1 small bunch of rocket
- 75 g + 1 tbsp peanut kernels
- 30 g grated parmesan cheese
- 75 ml Olive oil
- Salt
- pepper
- Sugar
- 4 Chicken fillets (approx. 150 g each)
- 2 EL Sunflower oil
- 2 Carrots
- 250 g Tagliatelle
40 minutes
easy
- 1.
- Peel and finely chop the garlic. Clean and wash rocket. Set aside a few leaves for garnish. Put the garlic, dripping wet rocket, 75 g peanuts, parmesan and olive oil in a blender and puree.
- 2.
- Season with salt, pepper and a pinch of sugar. Wash the meat, pat dry and season with salt and pepper. Heat sunflower oil in a pan. Fry the meat in it, turning, for 12–15 minutes.
- 3.
- Peel the carrots and cut into thin slices with a peeler. Prepare the pasta in boiling salted water according to the instructions on the packet. Carrots 1–2 minutescook too. Remove the chicken and cut into slices.
- 4.
- Drain the pasta and carrots, arrange on plates. Pour some pesto over it. Place the meat on top. Garnish with peanuts and rocket. Add the rest of the pesto.
1 person approx.:
- 750 kcal
- 3150 kJ
- 50 g protein
- 39 g fat
- 49 g carbohydrates
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