sprigs fresh basil leaf, approximately 50 grams, for the pesto sauce
3 cloves garlic, for the pesto sauce
4 tablespoons pine nuts, for the pesto sauce
1/2 glasses olive oil , for the pesto sauce
100 grams Parmesan cheese, freshly grated, for the pesto sauce
25 grams cheese, sheep's milk, freshly grated, for the pesto sauce
1 pinch salt , for the pesto sauce
pepper, for the pesto sauce
Preparation
30 mins
0 mins
Low
Cook the noodles in salted water for about 15 minutes. If you add a little oil, they won’t stick.
Peel, remove the seeds, and cut the tomatoes into small pieces.
Whisk the egg.
Coat the chicken thighs in the egg and breadcrumbs. Heat the oil and fry the thighs.
Drain the noodles. Serve them on the diners' plates. Then cover the pasta with the tomato and dress with oil and salt.
Serve the thighs drizzled with the pesto sauce accompanying the noodles.
Pesto sauce preparation: Blend the bunch of basil, peeled garlic, a pinch of salt, a few touches of pepper, and the pine nuts until a creamy paste is achieved (check occasionally; if you prefer it less blended, you can just give it a quick pulse with the processor).
Add part of the olive oil and mix well with the blender. Gradually add the rest of the oil while continuing to blend until the sauce is smooth and creamy.
Then add the grated cheeses and stir, preferably with a wooden spoon. Taste for salt and pepper in case it needs more.
Serve cold over hot pasta and store in the fridge in a glass jar for preservation.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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