Linguine with wild garlic pesto

Name: Linguine with wild garlic pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 2 discs Toast; 1 Onion; 1/2 bunch Wild garlic (4-5 large leaves); 1 collar Parsley; 1 TABLESPOON grated parmesan cheese; 80 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Chicken filet; 100 g cherry tomatoes; 1 untreated lemon; 1 Rosemary stalk; 1 chili pepper; 2-3 TABLESPOONS Oil; 500 g Linguine noodles (very narrow ribbon noodles); 7-10 Tbsp Lemon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
2 discs Toast
1 Onion
1/2 bunch Wild garlic (4-5 large leaves)
1 collar Parsley
1 TABLESPOON grated parmesan cheese
80 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Chicken filet
100 g cherry tomatoes
1 untreated lemon
1 Rosemary stalk
1 chili pepper
2-3 TABLESPOONS Oil
500 g Linguine noodles (very narrow ribbon noodles)
7-10 Tbsp Lemon

Directions

1
Roast pine nuts briefly in a pan without fat. Remove the crusts from the toast and dice it roughly. Peel and chop onion. Wash wild garlic and parsley, chop coarsely. Puree herbs, onion, toast, 1 tablespoon roasted pine nuts, parmesan and olive oil in a mixer.
2
Season with salt and pepper. Wash the chicken fillets, dab dry and cut into cubes. Clean and wash the tomatoes. Wash lemon, cut into pieces. Put prepared ingredients alternately on skewers. Strip rosemary needles from the stalk. Carve the chillies lengthwise, remove seeds and cut finely. Heat the oil. Fry skewers in it at medium heat for 5-7 minutes. Season with salt, chilli and rosemary.
3
Carve the chillies lengthwise, remove seeds and cut finely. Heat the oil. Fry skewers in it at medium heat for 5-7 minutes. Season with salt, chilli and rosemary. Cook pasta in plenty of boiling salted water for 6 minutes, drain and mix with pesto. Arrange linguine and skewers sprinkled with remaining pine nuts. Serve garnished with lemon