Parsley Pesto Pasta

Parsley Pesto Pasta

A sharp flavor intertwines with a hint of sweetness from dried fruits. Pesto pasta can be served with various toppings.


  • Tagliatelle pasta: 200 grams
  • Cherry tomatoes: 1 cup
  • Chicken breast: 1 piece
  • Garlic: 1 clove
  • Salt: 2 pinches
  • Pepper: 2 pinches


  • Parsley: 1 bunch
  • Garlic: 1 clove
  • Walnuts: 30 grams
  • Dziugas cheese: 30 grams
  • Olive oil: 0.5 cup
  • Salt: 0.3 teaspoon
  • Pepper: 0.2 teaspoon


Step 1. Clean the chicken breast and cut it into cubes. Season with salt and pepper, add crushed garlic, and set aside to marinate.

Step 2. Crush the walnuts in a blender or mortar. Wash and dry the parsley, then separate the leaves from the stems. Add parsley leaves, garlic clove, and half of the olive oil to the crushed walnuts. Blend all the ingredients for a few seconds. Then, while still blending, add the grated Dziugas cheese and slowly pour in the remaining olive oil. Finally, season the pesto with salt and freshly ground pepper.

Step 3. Cook the pasta al dente in lightly salted water. Fry the chicken until lightly golden. Drain the cooked pasta, mix with the pesto, add pieces of chicken and cherry tomatoes, and it’s ready to serve!

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