2 hearty portions:
150 gr tagliatelle (whole grain)
3 tblsp crème fraiche ( I replaced with just milk)
1 chicken breast
3 tblsp rose pesto
150 gr green beans
Cook pasta al dente. Heat the oil on a pan, add crushed garlic and cubed chicken. When chicken is cooked, reduce to a low heat and add pesto, green beans, crème fraîche or milk and salt. Cook just for a few minutes – beans shouldn’t be overcooked. Stir in pasta and cook for 1-2 minutes. Decorate with chive, basil. A pinch of grated parmesan will make it just perfect.