Spaghetti With Pesto And Smoked Chicken

Recipe Sourced from

350g dried spaghetti pasta
135g basil pesto
300g smoked chicken breast, thinly sliced
250g punnet cherry tomatoes, halved
30g finely grated parmesan

Basil Pesto
45g pine nuts
1 ½ cups fresh basil leaves
2 small garlic cloves, halved
60g grated parmesan
5 tablespoons olive oil

Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted.  Remove from oven and set aside for 10 minutes to cool.  Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.

Enjoy with a chilled glass of Pfeiffer Chardonnay Marsanne.

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