Quinoa, courgettes, succulent chicken and a sauce boosted by kale and pistachio give this green pasta a star quality. I whip up a batch of kale pesto every other week and it makes enough for at least three meals (look out for the pizza to come). It’s easy to mix it up – try it with rocket or even leftover carrot tops. I’ve partnered with the lovely folks at Bostock’s Organic Chicken who produce my favourite chicken which is organic, antibiotic-free and grown naturally equalling happy hens and superior tasting meat.
250g quinoa spaghetti
4 courgettes spiralised
6 chicken thighs
Kale & Pistachio Pesto
85g pistachio nuts, toasted
1 tbsp fennel seeds, toasted
85g parmesan, coarsely grated, plus extra to serve
2 garlic cloves
150ml olive oil
juice 1 lemon
Add olive oil to an over-proof pan and place on a medium-high element. Sear chicken thighs for 2 minutes on each side. Place in the oven for a further 10 minutes or until cooked. Set aside to rest then thinly slice.
Cook pasta in a large saucepan of boiling salted water until al dente (appox 8 minutes).
Meanwhile for the pesto put the pistachio nuts, fennel seeds, parmesan, garlic, kale, olive oil and lemon juice in a food processor and whizz to a paste. Season to taste.
Drain pasta and return to pan with courgettes, pesto and chicken. Toss to combine, season to taste and serve topped with mint, parmesan and extra olive oil.