INGREDIENTS
- Gnocchi shaped pasta
- Chicken filets
- Broccoli
- Zucchini
- Garlic
- Avocado
- Lemon
- Basil
- Flat parsley
- Pine nuts
- Feta cheese
- Olive oil
- Coarse sea salt
- Pepper
RECIPE
- Bring water to a boil. Season with salt and add the pasta. Let this cook, stain it, add olive oil and let it cool. Stir regularly so it doesn’t stick
- Break up the broccoli into smaller pieces. Put the pieces on a baking tray. Use the stem pieces as well. Season with salt and pepper, add some olive oil, 2 gloves of garlic and some slices of lemon. Cook this for 20-25 min at 180°C (lower the heat when the pieces start to brown)
- Cut the zucchini into slices. Cook them in a pan with olive oil and season with salt and pepper
- Cut the chicken. Cook it in a pan with olive oil, salt and pepper
- In a mixing bowl add the basil, parsley, pine nuts and avocado. Add some olive oil and lime juice and mix this all together. Taste and season with salt and pepper
- Once the broccoli is cooked 5-6 pieces (preferably stem pieces) to the mixture. Add in the cooked garlic cloves and mix this all together. Taste and add some more salt, pepper, olive oil or lemon juice if needed. If the pesto is still to thick you can add some water to make it smoother
- Mix the pasta with the pesto. Add in the roasted broccoli, zucchini, chicken pieces and feta cheese