March 11, 2019
Issue 02 2019
Cooked

One-pot Creamy Pesto Pasta

This shit is the staple dish that every student defaults to on their night of flat cooking. It’s more basic than Stan Smiths on a Communication student, but with far more taste.


Ingredients

for 4 servings

- 6 strips bacon, sliced

- 2 boneless, skinless chicken breasts, sliced

- Salt and pepper

- 1 teaspoon garlic powder

- 2 onions, sliced

- 4 cloves garlic, minced

- 5 oz spinach (140 g)

- 1 lb fettuccine (455 g)

- 300ml full fat or light cream

- ½ cup pesto (110 g)

- 1 cup of frozen peas

- 1 cup parmesan cheese, plus more for serving (110 g)


Preparation

  1. In a large pot over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
  2. Add the onions and garlic to the pot and cook until softened. When onions are caramelized (or burnt, because you forgot about them), add spinach and tomatoes.
  3. In another large pot, boil water and add the fettucine. Cook way more than you anticipated until al-dente.
  4. Defrost the peas in a microwave. Add the pesto and cream, blend until smooth.
  5. Return the chicken to the pot with all the other shit. Stir in the parmesan and pesto puree. Garnish with parsley and more Parmesan.

Enjoy, and make sure to accidentally leave the leftovers on the stove overnight so it’s inedible the next day!