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Chicken, Rocket Walnut Pesto, Roasted Cherry Tomatoes and Crispy Pancetta Fettuccine

 

Ingredients

 

Pasta:
375g Packet Pangkarra Gluten Free Fettuccine
4 Chicken Thighs (diced)
1 Bunch of Asparagus
1 Punnet of Cherry Tomatoes
200g Pancetta
1 Clove Garlic (crushed)
30g Parmesan Cheese (grated)
1 Cup of Dry White Wine
Pinch of salt
 
Pesto:
100g Rocket
1 Handful Parsley
Zest and Juice of 1 Lime
2 Shallots (finely diced)
1 Clove Garlic (crushed)
¼ Cup Walnuts (crumbled)
Pinch Ground Black Pepper
100ml Olive Oil
Pinch of salt
 
Method

 

Pesto:
- Add all of the ingredients and half of the parmesan into a blender and blitz until almost smooth
 
Pasta:
- Pre-heat the oven to 180 degrees Celsius
- Place the pancetta on baking paper on a tray and cook for 5 -10 minutes until crisp
- Remove and place to the side on paper towel
- Increase the heat of the oven to 240 degrees Celsius
- Place the Cherry tomatoes on the same tray as the pancetta in the fat
- Bake for approximately 5 minutes until slightly charred but still firm
- Remove from the oven and place to the side
- Bring a pot of water to the boil with a pinch of salt
- Add the gluten free fettuccine to the pot and cook for approximately 8 minutes until al dente
- While the pasta is cooking, heat a saucepan over a high heat and add bran/grapeseed oil
- Add the chicken to pan and fry until browned and deglaze with the white wine until reduced
- Reduce the heat to medium and add the shallots and garlic then cook until tender
- With tongs, remove the fettuccine straight into the pan with the chicken
- Combine the pesto and half of the pancetta (crumbled) with the fettuccine and chicken
- Add the roasted cherry tomatoes and mix gently to ensure they don’t break or mash
- Serve into bowls or plates and sprinkle with the remaining pancetta and parmesan