Spaghetti with Chicken and Tarragon Pesto
Chicken, cooked and shredded
Spaghetti, cooked al dente
Parmigiano Reggiano cheese, grated (optional)
For the Pesto
1 cup loosely packed tarragon
1 clove garlic
1/4 cup walnuts
salt
black pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon fennel seed
Combine pesto ingredients in a food processor, and blend until smooth.
Serve individual plates with 1 cup spaghetti, 4 ounces chicken, and 2 tablespoons pesto. Toss. Top with parmesan cheese if desired.
No comments:
Post a Comment