Fresh. Zesty. Creamy.

Three words that perfectly sum up this week's recipe from The Schaffen Kitchen!

Ingredients

• Fresh Basil | Large Bunch

• Cashew Nuts | 70g

• Parmesan Cheese | 50g

• 1 Fresh Lime I Zest & Juice

• Olive Oil I ¼ cup

• 400g I Fresh Pasta

• Butter I 1 Tablespoon

• Chicken I 250g I Diced

• Mushrooms I 100g I sliced

• Sour Cream I 2 tbspns

• Salt and Pepper to taste

Method

STEP 1 Add the basil leaves, parmesan cheese, lime zest, cashew nuts, juice of the lime and olive oil into a small stick blender. Combine until it turns to a smooth mixture.

STEP 2 Melt butter in a frypan, add the chicken and mushroom to the pan. Add the pesto mixture to the chicken once cooked. Cook with pesto mixture for a further one minute or until fragrant. Add salt and pepper to taste. Add sour cream and stir through.

STEP 3 Cook your fresh pasta and add it to the mixture. Stir the pasta through the sauce.  

STEP 4 Service with a sprinkle of parmesan cheese on top.

Serves 4