Summary

Ingredients

• 2 pots basil, pluck the leaves
• 50 g pine nuts
• 60 g parmesan, cut into small pieces
• 1 clove garlic, finely chopped
• 0.5 teaspoon ½ salt, coarse
• 12 tablespoon extra virgin olive oil
• 600 g chicken breast fillet (s)
• 100 g pine nuts, toasted
• 500 g pasta (linuine) or spahetti
• 1 bowl cherry tomato (s), or fresh strawberries and melon pieces in summer
• 2 piece (s) sheep`s cheese
• some threads saffron

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Instructions

1. Pesto:
2. Pluck the basil from the stems and wash and dry. Drop the garlic on the running mixer knife. Add the parmesan cheese, pine nuts and salt and the basil leaves and mix well. Pour the cream into a bowl and gradually fill it up with olive oil to create a nice pesto.
3. Cut the chicken fillet into strips and fry all over in olive oil and keep warm in the preheated oven at 80 - 90 ° C or finish cooking. Roast pine nuts slowly.
4. Cook pasta as directed. In the meantime, halve the tomatoes and cut the sheep`s cheese into small cubes.
5. When the pasta is done, mix it with the pesto, pine nuts, tomato halves and sheep`s cheese and serve on spaghetti plates. Place the chicken on top and garnish with saffron strips. Possibly add a few small basil leaves.