Our garden is producing copious quantities of green beans, so we’re eating them with everything at the moment. This is also a great dish for using leftover roast chicken breasts – the legs, thighs and wings are more popular in our house!
Wine Suggestion: We really enjoyed a glass of the Domaine d’Albas Blanc with this dish, a less than usual combination of Vermentino, Viognier and Roussanne that really works; fresh and textured with nice stone fruit flavours and hints of exotic spice while remaining thirst quenching and moreish. From Minervois it is yet again another white from southern France that we’ve tasted recently showing how good white wines can be from this area – they’re often overlooked in favour of the reds. In good vineyards and with the right producer we’ve had a few crackers like this one, so we suggest keeping an eye out for more.
Creamy chicken & green beans pesto pasta – serves 4
- 400g penne pasta
- 250g green beans, trimmed
- 1 tbsp olive oil
- 1 bunch of scallions, finely sliced
- 2 large roast chicken breasts, shredded
- 5 tbsp pesto
- 3 tbsp double cream
- a handful of grated Parmesan
Cook the pasta according to the instructions on the pack and add the green beans 6 minutes before the end of the cooking time. Drain and reserve a few tablespoons of the cooking water.
Meanwhile, heat the oil in a large frying pan and cook the onions for a couple of minutes or until soft. Add the shredded chicken and warm through before stirring in the pesto and cream. Add the cooked pasta and beans to the chicken mixture and add a little of the cooking water to make a sauce. Season and serve with the Parmesan.
(Original recipe from BBC Good Food)