Pesto Chicken Pasta

• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.2 g Salt (¼ tsp)
• 70 g dry Pasta (penne or fusilli) (2.5 oz dry)
• 160 g raw Chicken breast (5.6 oz raw)
• 0.5 g Black pepper (¼ tsp)
• 12 g Olive oil (1 tbsp)
• 15 g raw Fresh basil (⅔ cup chopped)
• 18 g Parmesan, grated (3⅔ tbsp)
• 12 g Almonds (0.4 oz)
• 5 g raw (1½ cloves) Garlic
• 10 g Lemon juice (⅔ tbsp)

You'll need: Large saucepan, Colander, Blender or small food processor, Large frying pan, Mug, Cutting board and knife.

Method

1. Boil the pasta

   Bring the water to a boil with most of the salt. Add the pasta and cook for the time on the package, until tender with a slight bite. Scoop out a mug of the cooking water, then drain.

   Scoop the water before you drain. It's what turns the pesto into a silky coating.

2. Blend the pesto

   While the pasta cooks, put the basil, Parmesan, almonds, garlic, lemon juice and two-thirds of the oil in the blender with a pinch of the remaining salt. Blend for 30–40 seconds, scraping down once, until it forms a thick, fairly smooth paste.

   Pulse in short bursts. Over-blending warms the basil and turns it dark and bitter.

3. Cook the chicken

   Cut the chicken into 2 cm (¾ inch) pieces and season with the pepper and the last pinch of salt. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the remaining oil in the frying pan over medium-high heat and cook the chicken for 7–9 minutes, turning, until golden and 74°C (165°F) inside.

   Cut open the biggest piece. If it's white all through with clear juices, it's done.

4. Toss the pesto pasta

   Take the pan off the heat. Add the pasta and the pesto and toss, adding a splash of the pasta water a little at a time, until every piece is glossy and coated. Serve right away.

   Keep the pan off the heat. Direct heat cooks the basil and dulls the green.

Swaps

• Almonds → Pine nuts or sunflower seedsPine nuts are classic and milder. Sunflower seeds are the cheaper, nut-free choice.
• Chicken breast → Raw peeled shrimpCooks in 3–4 minutes. Take it off as soon as it's pink and opaque.