Chicken and pesto spaghetti

“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish.  To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook Simple Every Day.

Serves: 4

Ingredients:

• 120 ml extra-virgin olive oil
• 400 g chicken mince
• salt flakes and freshly ground black pepper
• 1 garlic clove, peeled
• 25 g pine nuts
• 2 large handfuls of basil leaves (about 160 g)
• 40 g (½ cup) freshly grated parmesan, plus extra to serve
• 400 g spaghetti

Method:

1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their flavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside.

3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like.

Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).