Fusilli with cashew and rocket pesto

  • 30 mins cooking
  • Serves 4
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Fusilli with cashew and rocket pesto
  • 1 bunch rocket, trimmed, roughly chopped
  • 1/3 cup toasted cashew nuts
  • 1/3 cup olive oil
  • 1 clove garlic, crushed
  • 500 gram chicken breast fillets, sliced
  • 375 gram fusilli pasta
  • shaved parmesan, freshly cracked black pepper, to serve


Fusilli with cashew and rocket pesto
  • 1
    Combine rocket, cashew nuts, olive oil and garlic in a food processor and process until mixture forms a thick paste. Transfer pesto to a bowl.
  • 2
    Pan-fry chicken slices in a heated, greased large frypan until lightly browned and tender.
  • 3
    Meanwhile, cook pasta in a large pan of boiling salted water until just tender. Drain pasta and return to same pan. Add chicken slices and pesto and stir over low heat until combined and heated through. Serve with shaved parmesan and freshly cracked black pepper.

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