Creamy Basil Parsley Pesto Pasta recipe by Ruhana Ebrahim

Ingredients

• Creamy Basil Parsley Pesto Pasta
• 500g pasta
• 1 onion (sliced)
• 1 tablespoon oil
• 1 punnet button Mushrooms (sliced)
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon dhana jeeroo powder
• Grated cheese (garnish)
• Dried mixed herbs (garnish)
• 500g chicken fillet cubes
• ½ teaspoon ground green chillies
• ½ teaspoon dhana jeeroo powder
• 1+½ cups fresh basil (stemmed & washed)
• ½ cup fresh italian parsley/ flat leaf (stemmed & washed)
• ½ cup toasted pine nuts
• 3-5 cloves garlic
• ¼ cup oil
• ½ lemon juiced
• ½ teaspoon freshly cracked black pepper
• ½ cup grated Parmesan cheese (or more)
• 250ml fresh cream
• 1. Cook chicken in above till done. Leave aside.
• 2. Liquidize sauce ingredients, except cheese & cream.
• 3. Boil pasta with a good pinch salt till al-dente. Drain and toss in little oil, and leave aside.
• 4. Saute onion in oil till translucent, add mushrooms & spices.
• 5. Cook till mushrooms are just tender, then add in pesto sauce.
• 6. Heat through for 2min, then add in boiled pasta.
• 7. Add in parmesan cheese and mix altogether.
• 8. Then add in cream and allow to simmer till cream has thickened.
• 9. Serve with additional cheese & dried mixed herbs.
• 10. May add freshly chopped basil as garnish