Italian pesto pasta
Boil the tagliatelle in a pan with plenty of boiling water with salt in 10-12 minutes al dente. In the meantime, cut broccoli florets from the stalk. Peel the stalk with a peeler and cut the stump into cubes. Add the broccoli cubes and scamps to the tagliatelle after cooking for 6 minutes and boil them.
In the meantime cut the chicken fillets into slices of 2 cm thick. In a bowl, mix the lemon juice with the olive oil and some salt and pepper and spoon in the slices of chicken. Roast the slices of chicken in a hot grill for 4-6 minutes until they have brown stripes and are tender. Turn them only when the slices are released from the ribs.
Meanwhile, halve the to. Drain the tagliatelle with broccoli and collect the cooking liquid. Spoon the pesto and to the tagliatelle. Preheat everything for another 2-3 minutes until everything is well mixed and the to become softer. If it gets too dry, pour a generous amount of past cooking water. Serve the pasta with the chicken and basil over it.
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