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Pasta with creamy rocket-pistachio sauce and grilled chicken

This dish is a surprising combination of creamy pasta with the spicy, nutty flavor of arugula and the crunch of pistachios, perfect for a weekday meal!

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Shopping list

  • 300 g pasta (e.g. penne or spaghetti)
  • 1 container rocket leaves(125 g)
  • 75 g unsalted pistachios
  • 2 cloves garlic
  • 200 ml cooking cream
  • 100 g Parmesan cheese, grated
  • 2 tbsp olive oil
  • 400 g chicken fillet, cut into strips
  • Salt and pepper to taste
  • 1 tbsp oregano
  • Juice of half a lemon
  • 250 g cherry tomatoes, halved
  • 40g pine nuts

Preparation method:

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions. Drain, reserving a cup of the pasta water.
  2. Prepare the sauce: While the pasta is cooking, add the arugula (not all of it, you will also need some arugula for garnish), pistachios, garlic, Parmesan cheese and olive oil to a blender or food processor. Blend until smooth. Add the cooking cream and lemon juice and blend again until creamy. Season with salt and pepper.
  3. Tomatoes in the oven: Preheat the oven to 200 degrees. Halve the cherry tomatoes and place them on the baking sheet and put in the oven for 25 minutes at 200 degrees.
  4. Grill the chicken: Heat a little olive oil in a grill pan or frying pan. Season the chicken strips with oregano, salt and pepper and fry until golden brown and cooked through.
  5. Roast the pine nuts: Roast the pine nuts, without oil, over medium heat for about 4 minutes, until golden brown.
  6. Combine everything: Mix the cooked pasta with the rocket sauce. Add a little of the reserved pasta water if the sauce is too thick. Stir in the grilled chicken strips and tomatoes.
  7. Serve: Serve the pasta in deep plates and garnish with extra rocket, some grated Parmesan cheese and the roasted pine nuts.