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Spaghetti with garden flavours

Name: Spaghetti with garden flavours
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 11.5 oz Barilla Spaghetti; For the chicken and vegetable sauce:; 5.2 oz Zucchini; 7 oz Celeriac; 3.5 oz Chicken Breast; 3.5 oz Green Part of the Celeriac (or Celery); For the parsley and pistachio pesto: css Copia codice; ¾ oz Parsley; ½ cup Pistachio nuts; to taste Garlic; 1 oz Extra Virgin Olive Oil; to taste Salt; For the celeriac emulsion:; ½ White Onion; ⅓ oz Oregano; to taste Fennel Seeds; to taste Coriander Seeds; 4 tsp Sunflower Seed Oil; to taste White Vinegar; to taste White Wine; To Finish; 3 tbsp Fresh Coriander; to taste Extra Virgin Olive Oil; to taste Salt; to taste Black Pepper

40 minutes

Spaghetti meets tender chicken, crisp vegetables and pistachio pesto in a vibrant, wholesome recipe full of texture and fresh garden taste.

Ingredients

4 servings

11.5 ozBarilla Spaghetti

For the chicken and vegetable sauce:

5.2 ozZucchini

7 ozCeleriac

3.5 ozChicken Breast

3.5 ozGreen Part of the Celeriac (or Celery)

For the parsley and pistachio pesto: css Copia codice

¾ ozParsley

½ cupPistachio nuts

to tasteGarlic

1 ozExtra Virgin Olive Oil

to tasteSalt

For the celeriac emulsion:

½White Onion

⅓ ozOregano

to tasteFennel Seeds

to tasteCoriander Seeds

4 tspSunflower Seed Oil

to tasteWhite Vinegar

to tasteWhite Wine

To Finish

3 tbspFresh Coriander

to tasteExtra Virgin Olive Oil

to tasteSalt

to tasteBlack Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.

Step 2

VEGETABLE SAUCE: finely dice the chicken breast, half of the celeriac and the other vegetables. Sautée each type of vegetable separately in a frying pan with olive oil, thyme and unpeeled garlic. Then, sauté chicken and celeriac. Season with salt and pepper. When every ingredient is cooked, allow to rest in a bowl. In the end, marinate with a bit of grated lemon rind. Keep warm.

Step 3

PISTACHIO PESTO: blend the basil and pistachio with oil and a pinch of salt, until reaching a creamy sauce. Season with salt and put in a large bowl.

Step 4

CELERIAC EMULSION: in a frying pan, cook the other half of the celeriac with the finely chopped white onion. When cooked, blend adding the oregano, coriander seeds and the fennel emulsified with sunflower-seed oil. Adjust the flavour with a bit of white wine and vinegar. Keep warm.

Step 5

Boil the 5 Grains Spaghetti for 9 minutes, drain and toss in a bowl with the pesto. Add 2/3 of the chicken and vegetable sauce and mix well. In a soup dish form a layer with the celeriac emulsion and top it with the nest of pasta. Garnish with the remaining sauce, some leaves of fresh coriander and serve.