Chicken and Herb Tagliatelle

Chicken and Herb Tagliatelle

This is a great way of using up leftovers from a roast chicken and makes a great midweek supper – quick to prepare and delicious.

Tagliatelle is bound with homemade basil, garlic and parsley oil, roast chicken and a little parmesan.

Chicken and Herb Tagliatelle
Serves 2

Ingredients:

For the Pasta: 225g Dried Tagliatelle, 150g Roast Chicken (Diced/Stripped) (Heated), Small Handful Shaved Parmesan, Sea Salt, Cracked Black Pepper, 25ml Reserved Pasta Cooking Water

For the Herb Oil: 75ml Rapeseed Oil, 1/2 Garlic Clove, Large Handful Chopped Basil, Large Handful Chopped Parsley, 1/4 Green Chilli (Seeds Removed)

Method:

1) Bring a large pan of salted water to the boil and cook the pasta.

2) Meanwhile, make the herb oil by combining all of the ingredients in a spice blender or food processor and blitz to combine (be careful not to over blend).

3) Once the pasta is cooked, drain and return to the pan. Add herb oil to taste, the roast chicken, shaved parmesan, reserved cooking water and cracked black pepper (and a little sea salt if desired). Fold well to combine and serve.

Enjoy!

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Chestnut Tagliatelle

Chestnut Tagliatelle

 

Searching for a quick, comforting pasta recipe to cheer up these gloomy nights, my mind cast back to a recipe published in Gourmet Magazine a few years ago. Despite having since lost the recipe, I have racked my brains and identified the constituent ingredients.

This pasta dish is beautifully rich yet not heavy. Chestnuts are in abundance at this time of the year and pair perfectly with the crispy pancetta and sage. I guarantee everyone will love this quick dish.

Using a little of the pasta water in the sauce ensures it does not dry out – but be liberal as most will be absorbed by the pasta by the time it reaches the table!

Chestnut Tagliatelle
Serves 2

Ingredients:
300g Fresh Tagliatelle
75g Cooked, Peeled and Crumbled Chestnuts
75g Diced Pancetta
Small Handful Chopped Sage
1 Small Onion Diced
Small Handful Chopped Parsley
1 tbsp Unsalted Butter
Small Handful Grated Parmesan
Juice 1/2 Lemon
Freshly Ground Black Pepper
1/2 – 1 Cup Reserved Pasta Cooking Water

Method:
1) Sauté the pancetta and onion in a large pan over a medium heat.
2) Meanwhile cook the pasta.
3) Whilst the pasta is cooking, finish the sauce. Combine the pancetta and onions with the sage, chestnuts, butter and lemon juice. Add the reserved pasta water. Keep warm over a low heat.
4) Once the pasta has cooked, drain and add to the pancetta mixture. Toss through with the parsley, parmesan and lots of freshly ground black pepper. Add a little extra pasta water if required.

Enjoy!