Ingredients
Method
- 800 g Woolworths Free Range Spicy Yoghurt Chicken Espetadas
- 250 g Woolworths pappardelle pasta
- 40 g Parmigiano Reggiano, finely grated, for serving
- fresh basil leaves, to garnish For the basil pesto:
- 80 g sunflower seeds
- 120 g Parmigiano Reggiano, finely grated
- 2 cloves garlic, finely grated
- ¾ cups extra-virgin olive oil
- 2 handfuls fresh basil
- 1 t sea salt
Method
Ingredients
1. To make the pesto, toast the sunflower seeds in a dry pan for 5 minutes or until golden and fragrant. Transfer into a food processor and allow to cool. Add the cheese and garlic, and pulse until ground but still a bit chunky. While the food processor is running, slowly add the oil until the mixture becomes smooth, then add the basil leaves and process until vibrant and green. Season with salt to taste.
2. Cook the chicken espetadas according to package instructions. Toss the cooked pasta with the basil pesto. Serve the chicken with the pesto pasta, sprinkled with extra Parmesan and garnished with fresh basil.
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Photography: Shavan Rahim
Production: Brita du Plessis
Food assistant: Josh van Zyl
Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.
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