Walnut and basil pesto with roasted chicken and wholemeal pasta
Making your own pesto may seem a faff, but its very simple to make and allows you to include lots of healthy fats and folate-heavy greens into your diet, plus its quick to make and lasts for a few weeks in the fridge or longer in the freezer.
Serves: 2 | Suitable for 1st trimester pregnancy | Contains dairy | Not suitable for freezing | Preparation: 20 minutes | Cooking: 30 minutes
1 chicken breast
300g spinach or wholegrain fusilli pasta
2 handfuls of spinach
1 handful of spinach
1 handful of basil (including stalks)
2 tbsp walnuts/ almonds or pine nuts
1 tbsp Parmesan, grated
1 Piccolo veg stock cube
1 garlic clove
5 tbsp extra virgin olive oil
Salt & pepper
Homemade pesto is a great food for babies as it has a lot less salt than shop bought. Simply remove the salt from this recipe for baby friendly pesto pasta!
Preheat the oven to 200 degrees and line a baking tray with baking paper
Boil the pasta as per packet instructions (when making I make double the pasta and use for lunch the next day). When cooked, drain, add in the spinach leaves and mix through to wilt slightly in the heat. Set aside.
While the pasta is cooking, lay the chicken breast on a piece of cling film, place another piece on top and bash the chicken breast with a rolling pin until it is a couple of cm thick. Cut in half, season with salt and pepper and place on the baking tray. Roast for 8-10 minutes, turning over half-way through. Ensure cooked through.
While the chicken is cooking, make your pesto in a small blender. Add all the ingredients and blend well. If the mixture is too dry, add more olive oil. Season to taste.
Mix some of the pesto into the pasta and spinach and place into two bowls, chop some cooked chicken slices on top and grate over some additional grated parmesan.