About the Recipe
Tender chicken and smokey bacon are my two favourite meats and taste wonderful with the other components of the dish.
300ml olive oil
150g fresh basil
100g pine nuts
50g parmesan cheese
3 cloves of garlic
20ml basil oil
20g basil pesto
1 whole egg
3 egg yolks
250g plain "00" flour
pinch of salt
2 streaky bacon rashers,
2 boneless, free-range chicken breasts skinless
120g of fresh Basil
1/2 onion , finely diced
1 garlic clove, finely chopped
Fresh basil to serve
Put all the ingredients into a blender and blend to a fine texture.
Mix together the basil oil and a little basil puree and a couple of eggs.
Sieve in the Flour with the salt and work into a dough.
Remove from the food processor, wrap in film and leave to rest for 20 minutes.
Bacon and Chicken Sauce
Heat the olive oil and saute the garlic, onion, and bacon for 4-5 minutes on medium heat.
Add cream and most of the cheese and simmer for 3-4 minutes until reduced. Season to taste.
Meanwhile, cook the pasta until al dente, then drain and stir the pesto through the pasta. Gently stir the cream sauce through the pesto pasta.
Garnish with cracked pepper, cheese and fresh basil leaves and serve.