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- 6-8 basil leaves
- 6 tbls olive oil
- 3 walnuts
- 3 garlic cloves
- 150-200g pasta dried
- 150g of grilled chicken
- Chop the garlic and basil and place in the pestle and mortar. Add a pinch of salt to prevent the garlic sliding around as you pummel the crap out of it.
- Add two tablespoons of olive oil and keep bashing away to develop a paste.
- Boil the pasta until desired, drain into a colander. Then return to a saucepan and add 4 tablespoons of olive oil, the pesto (from the pestle and mortar) and start stirring.
- Grate the walnut into the pasta and add the chicken.
- Serve and enjoy!
😀 I always loved this dish (and Tim seems to love it now too!), personally it reminds me of the Mediterranean. Although it is quite simple to make, the combination of those flavours make it special and even more special when it comes to Tim’s Cholesterol.
Olive oil is considerably rich in monounsaturated fats which prevent heart disease and walnuts have Omega-3 fatty acids which also helps to reduce cholesterol so it is a good idea to replace saturated fat for these ones don’t you think?