Linguine is like fettuccine and trenette but elliptical in section instead flat. It is wider than spaghetti so that the sauce sticks more to the paste.
Serves 6
1 tsp. (5 g) sea salt for the boiled water
1 tsp. (5 g) black pepper
3 Tbs. (45 ml) olive oil
2 organic lemons
1 pound (455 g) linguine paste
1 pound (455 g) boneless, skinless, organic chicken breasts
1/3 cup + 2 Tbs. (95 g) basil pesto
1 pint (340 g) organic cherry tomatoes cut in half
1 cup (200 g) frozen organic peas, thawed
optional: cut organic artichoke hearts, red pepper for some "heat"
1. Juice 1 lemon. Cut the remaining lemon into wedges.
2. Boil a pot of salted water.
3. Add the linguine and cook according to the package, about 12 minutes. Drain.
4. Toss chicken with 2 Tbs. (30 g) of pesto and black pepper.
5. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.
6. Add the the chicken and partially cover the skillet, cook 6 minutes on each side.
7. Uncover and add 1 tsp. (5 ml) of oil, the tomatoes, and peas.
8. Reduce heat to medium. Cover and cook 4 minutes or until the chicken is not pink in the middle when cut into it.
9. Transfer the chicken to a cutting board and slice into bite sizes.
10. Toss linguine in the skilled with the vegetables, 1/3 cup (65 g) pesto, lemon juice and black pepper to taste.
11. Add sliced chicken, optional artichoke hearts and/or red pepper. Toss to coast.
12. Serve with lemon wedges.
