|1/2 cup||onion — chopped|
|2 1/2 Tbs||pesto|
|2 Tbs||olive oil|
|2 Tbs||parmesan cheese — grated|
|3 Tbs||cream — fresh|
|250 g||pasta — linguine|
|pinch||freshly ground black pepper|
Florentine is a fancy name for foods served with spinach. Take your pesto pasta a notch by adding spinach and grilled chicken as a side, you’ll be easily transported to an Italian countryside cafe!
Cook pasta in a large pot of salted, boiling water until done, roughly 8 minutes. Pasta must be al dente. Drain.
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, spinach and salt and pepper. Cook about five minutes, or until onions are soft. Swirl in cream and bring to a slight boil.
Add pasta into the pot and swirl around in pesto sauce until coated. Adjust seasoning and stir in grated cheese. Serve alongside grilled chicken breasts