Ingredients

  • 1 pack (500 g) Ema Thin Classic Pasta
  • 400 g chicken breast, cut into strips
  • 1 bunch of fresh basil
  • 3 tablespoons pine nuts or walnuts
  • 50 g grated parmesan or aged kashar
  • 2 cloves of garlic
  • Half a cup of olive oil
  • Juice and zest of 1 lemon
  • Salt, black pepper

Method

  1. Blend the basil, nuts, cheese, garlic, olive oil and half of the lemon juice to make the pesto; season with salt.
  2. Marinate the chicken with salt, pepper and the remaining lemon juice for 10 minutes, then cook both sides in a hot pan.
  3. Cook the pasta in plenty of salted water; reserve half a small glass of cooking water and drain.
  4. Toss the pasta with the pesto and the reserved water, then add the chicken.
  5. Sprinkle with lemon zest and cheese and serve.