Rose pesto & Chicken tagiatelle

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

fresh basil

handful chive

garlic clove

olive oil

sea salt

 

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.