Orecchiette is a big favourite pasta of mine and any sauce sticks to it well.
As it is both asparagus and wild garlic season and I made a lot of wild garlic pesto, this became a very quick and easy pasta to cook.
Oven baked the asparagus and mini chicken fillets on separate trays in a 200C oven for 15 minutes and whilst they were in the oven the pasta was boiled.
Drained the pasta and put it back to the pan with 50 ml of cream and a little bit of the pasta water then mixed in the asparagus and chicken and about 6 tablespoons of the wild garlic pesto.
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