Basil Pesto Pasta

After spending a romantic Valentine’s Day with that special someone, you might be feeling too loved up and full of great food and wine to want to spend your Sunday evening slaving away making dinner.  That’s why we’ve brought you a quick and easy pasta recipe that will get you back onto the couch in 20 minutes (and you’ll have lunch for the following day too!)



1 tbsp olive oil
1 tsp salt
4 free range chicken fillets, sliced into strips
1/2 pack of baby marrows, sliced at an angle
150g basil pesto
40g parmesan cheese
250g spaghetti
1 tbsp Applewood Smoked Salt
Black pepper to taste


Fill a medium sized pot with water and bring to the boil. Add a glug of olive oil and a teaspoon of salt to the water before adding your spaghetti. While your pasta is cooking, sprinkle Applewood Smoked Salt over your chicken strips. Using a non-stick frying pan, fry the chicken in batches in a little olive oil. Once browned, remove from the pan and add the baby marrow slices to the chicken juices. Fry for a couple of minutes ensuring that the marrows remain slightly crunchy. Remove the pasta from the stove once al dente. Combine the chicken, baby marrows, pasta and pesto sauce in the frying pan, ensuring that each element is well coated. Sprinkle over the parmesan and add black pepper to taste. Applewood Smoked Salt

Written by: Tamsyn Lombard for


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