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RECIPE

Spinach and Almond Pesto Tagliatelle

Let’s talk about the pesto.

No, no, no… not the classic basil kind — the vibrant, creamy, bright green version made with fresh baby spinach and blanched almonds that comes together in five minutes with a blender and zero fuss. The kind that makes people look at their bowl and ask which gourmet deli made it.

(You do not need to correct them if you don’t want to.)

This is a regular in The Kitchen Companion kitchen for good reason: it’s fast, it scales beautifully for batch cooking, and the lemon-marinated chicken that goes alongside it is one of the best little cooking tricks we know. More on that below.

A 30-minute dinner that does not look or taste like a 30-minute dinner. That is the entire pitch.

Ingredients

  • 800g chicken breast
  • 70g lemon juice
  • 80g parmesan cheese, grated
  • 90g fresh baby spinach leaves
  • 45g blanched almonds
  • 2 garlic cloves
  • 150g extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 400g tagliatelle
TKC Tip That lemon marinade is doing more work than it looks. The acid tenderises the chicken and keeps it juicy right through the cooking process — no dry, sad chicken breast in sight. A goal we should all be working toward.

Method

  1. Slice the chicken into strips and coat with lemon juice. Set aside to marinate while you prepare the pesto.
  2. In a blender or food processor, combine the spinach, parmesan, almonds, garlic, olive oil and salt. Blend until smooth and creamy.
  3. Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve a little pasta water, then drain.
  4. Heat a pan over medium-high heat and cook the chicken until golden and cooked through.
  5. Reduce the heat to low. Add the pesto to the chicken and stir gently to coat.
  6. Add the cooked pasta and toss everything together. Use a splash of pasta water if needed to loosen the sauce.

Storage and Notes

  • Best eaten fresh, though leftovers keep well in an airtight container in the fridge for up to 2 days. Cold pasta for lunch the next day is a very good thing.
  • Add extra spinach or a side salad for more greens.
  • For a vegetarian version, skip the chicken and add zucchini, mushrooms or white beans.