With the motor running, slowly pour the olive oil through the funnel of the blender to form a smooth paste.
Transfer pesto to a bowl and stir through grated Parmesan cheese.
Reserve 2 tablespoons of the pasta cooking liquid and stir it through the pesto. The starch content in the water will help the pesto cling to the tagliatelle.Toss pasta with pesto, shredded chicken, pecan nuts and Parmesan. Garnish with wild rocket leaves and a drizzle of olive oil.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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