Super Green Pasta with Chicken & Bacon
Who knew that using hummus made such a fabulous, quick, and creamy pasta sauce? Simply blitz all the ingredients together until silky smooth, then stir through the pasta for an easy midweek meal.
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Servings: 2
Ingredients
- 1 avocado roughly chopped
- 100 g frozen peas
- 100 g hummus
- 20 g fresh basil torn
- 20 g fresh mint leaves removed
- 100 ml Coconut milk
- 1 Lemon zest & the juice
- 200 g farfalle
- 1 Chicken breast
- 200 g Bacon lardons
- 140 g tinned sweetcorn drained Parmesan, grated
Instructions
- Put the hummus, avocado, coconut milk, peas, mint, basil, and the zest and juice of the lemon into a blender and blitz until completely smooth and bright green.
- Cook the pasta in salted boiling water for 2 minutes less than the packet states.
- Meanwhile, cut the chicken into bite sized pieces. Heat some cooking oil in a large frying pan over a medium to high heat.
- Add the chicken and bacon into the pan and cook until the chicken is cooked through, and the bacon is crispy.
- Pour in a ladle of pasta water and turn down the heat.
- Drain the pasta once cooked, but reserve some of the pasta water. Add the drained pasta into a pan and pour in the Super Green sauce along with a little pasta water.
- Add the sweetcorn and toss together over a medium heat to warm through. Don’t heat too much, though – think of it as a saucy pesto. Season to taste.
- Dish it up and serve with a little grated parmesan.