Wednesday, 12 September 2018

Paleo Pasta with Chicken, Pesto, Prosciutto and Roasted Tomatoes

A recipe for paleo pasta - ultimate comfort food! Fresh, tasty and full of healthy ingredients.

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Paleo pasta. 

I've talked about it before, when I cooked pasta that was made from sesame seed flour with a lovely lemon pea pesto. Well now, I've got my hands on more paleo pastas. 

This one is made from just a few ingredients: green banana flour, sesame seed flour, tapioca and egg. 

That's it. 

The pasta has an earthy flavour and a slightly wholemeal-like texture. It's firm and it handles well once cooked. We finished off the rest of it in a pasta salad the next day, drizzled with a little olive oil and tossed with various fridge leftovers. 


Paleo pasta with chicken, pesto, prosciutto and roasted tomatoes

Go along to Nomad Health to grab some of this pasta for yourself - or you can try some of the other types - pastas using flaxseed, sesame seed flour, millet (that one's not strictly paleo though) or pumpkin, among other things. All the pastas are free of gluten, grains, GMOs, corn, rice and soya. 

Paleo pasta with chicken, pesto, prosciutto and roasted tomatoes

Paleo Pasta with Chicken, Pesto, Prosciutto and Roasted Tomatoes
Serves 4-6
Ingredients
15-20 cherry tomatoes, on the vine if possible
olive oil
pinch of sea salt
30g bunch of fresh basil
1 heaped teaspoon finely grated Parmesan
1 peeled garlic clove
2 tbsp pine nuts
good glug of extra virgin olive oil
6 slices Prosciutto
A few handfuls of leftover, cooked and cooled chicken 

Method
First, heat your oven to 200ºC/400ºF/gas mark 6. Get out a shallow baking tray or dish and arrange the tomatoes over it. Drizzle over a little olive oil and sprinkle over a pinch of salt. Give the tomatoes a shake to coat, and slide into the oven to roast while you make the pasta. 

Fill a large saucepan with water and bring to the boil. Tip in the pasta, along with a pinch of salt, and stir once. Simmer for 5-7 minutes, and then drain, being careful not to toss the pasta around too much so you don't break it up. 

To make the pesto, place the basil, Parmesan, garlic clove and pine nuts into a food processor and trickle in around 3-4 tablespoons of extra virgin olive oil. Blitz, adding a little more olive oil as you go, to make a loose pesto sauce. Check on the tomatoes. They should be golden and sizzling by now. Turn off the heat and transfer the dish to a trivet to cool slightly. 

Finally, make the Prosciutto. Drizzle a little more regular olive oil into a frying pan on a medium heat, and lay in the Prosciutto slices, being careful not to overlap them. Fry for 2-3 minutes on each side and then turn over. Transfer each slice onto a plate. 

Assemble the whole dish together. Stir half of the pesto into the pasta and then divide between warmed bowls or plates. Drizzle the remaining pasta over the top of the plates, to add colour. Break up the Prosciutto and scatter over the pasta, along with the cooked chicken and place a few cherry tomatoes over the top. Serve straight away. 

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