Sun-Dried Tomato Pasta With Wild Garlic Pesto

8 servings
40 min

My mom never really liked to cook, so she always made the same recipes over and over again. This - at least very similar - recipe was one of them. No matter how much we searched, we could not find of the recipe book that contained the recipe for this dish. So using every little memory I kept in my taste buds, I tried to recreate the original recipe. Of course, I had to spice it up a bit, my mom’s food didn’t contain wild garlic pesto, but it couldn’t ruin anything. I hope you give it a try, and it was worth that much experimenting.

Sun-Dried Tomato Pasta With Wild Garlic Pesto

Recipe details

  • 8  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 2 chicken breasts, cubed
  • salt and pepper
  • smoked paprika
  • 4-5 Tbsp. sun-dried tomatoes, keep the oil
  • 2-3 carrots, chopped
  • 1/2-1 head of broccoli, chopped
  • 200-250 g macaroni or spaghetti, cooked al dente
  • 250 ml heavy cream
  • parmesan (the more the better)
  • pine nuts
  • spinach

For the pesto

  • couple handfuls of wild garlic
  • parmesan (the more the better)
  • salt and pepper
  • juice of 1/4-1/2 lemon
  • pine nuts

Instructions


Mix all the ingredients for the pesti in a blender or a mortar.
Heat some oil of the sun-dried tomatoes in a large pot. Add chicken, season with salt and pepper, smoked paprika, cook until cooked through.
Add all the veggies and cook until soft. Lastly, add heavy cream, parmesan and the cooked pasta.
Serve with some fresh spinach leaves, pine nuts and the pesto.

Comments

  • Lu Lu on Oct 21, 2021

    what can I substitute instead of handfuls of wild garlic? I don't really have access to this.

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