Spiral pasta with peanut pesto and radicchio

Name: Spiral pasta with peanut pesto and radicchio
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g salted peanuts; 300 g (approx. 300 g) Chicken filet; 150 g Whipped cream; 100 g Basil Pesto; 400 g Shipli (spiral noodles); 1 TABLESPOON clarified butter; 1 (200 g) Head radicchio salad

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g salted peanuts
300 g (approx. 300 g) Chicken filet
150 g Whipped cream
100 g Basil Pesto
400 g Shipli (spiral noodles)
1 TABLESPOON clarified butter
1 (200 g) Head radicchio salad

Directions

1
Roast peanuts in a pan without fat. Take out and let cool down. Meanwhile wash the meat, dab dry and cut into cubes. Finely chop the peanuts. Put 1 teaspoon aside for garnishing.
2
Add remaining peanuts and whipped cream to the pesto and mix. Prepare pasta in boiling salted water according to package instructions. In the meantime heat clarified butter in a pan. Fry chicken cubes in it until golden brown all around. Clean the radicchio, cut into individual leaves, wash and spin dry. Cut the leaves into strips, except for a few for garnishing. Drain the pasta. Mix immediately with half of the pesto, the chicken cubes and the radicchio. Serve the pasta in the remaining radicchio leaves.
3
Cut the leaves into strips, except for a few for garnishing. Drain the pasta. Mix immediately with half of the pesto, the chicken cubes and the radicchio. Serve the pasta in the remaining radicchio leaves. Sprinkle with remaining peanuts. Add the rest of the pesto