Ribbon noodles with peanut pesto

Name: Ribbon noodles with peanut pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 bunch of rocket; 75 g + 1 tablespoon peanut kernels; 30 g grated parmesan cheese; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Sunflower oil; 2 Carrots; 250 g ribbon noodles

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 bunch of rocket
75 g + 1 tablespoon peanut kernels
30 g grated parmesan cheese
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Sunflower oil
2 Carrots
250 g ribbon noodles

Directions

1
Peel and finely chop the garlic. Clean and wash the rocket. Put some leaves aside for garnishing. Put garlic, dripping wet rocket, 75 g peanuts, parmesan and olive oil in a blender and puree.
2
Season with salt, pepper and 1 pinch of sugar. Wash the meat, dab dry and season with salt and pepper. Heat sunflower oil in a pan. Fry the meat for 12-15 minutes while turning.
3
Peel the carrots and cut into thin slices with a peeler. Cook the pasta in boiling salted water according to the instructions on the packet. Cook the carrots for 1-2 minutes. Remove the chicken meat and cut into slices.
4
Drain pasta and carrots and arrange on plates. Pour a little pesto on top. Arrange meat on top. Garnish with peanuts and rocket. Add the rest of the pesto.