prep time8 minutes
cook time15 minutes
serves3 pax


350 gSan Remo Gluten Free Spaghetti
1 1/2 cupFresh basil leaves
1 1/2 cloveGarlic, chopped
3 tbspSlivered almonds
4 tbspOlive oil
550 gLean chicken strips
1 1/2 bunchAsparagus, cut into 3cm lengths
3Medium cherry tomatoes, finely diced


  1. Cook San Remo Gluten Free Spaghetti according to the packet instructions. Drain.
  2. Blend the basil leaves, garlic and almonds in a blender for 30 seconds. With the motor running, slowly pour 2 tablespoons of the olive oil through the funnel, blending until well combined for about 30 seconds and set aside.
  3. Heat the remaining tablespoon olive oil in a frying pan and cook the chicken in batches, 3-4 minutes or until golden and set aside.
  4. Add the asparagus stems to the pan and cook, stirring for 2-3 minutes. Add the tips and cook for a further 1-2 minutes.
  5. Stir the basil and almond pesto into the spaghetti. Add the chicken and asparagus.
  6. Serve sprinkled with the cherry tomato.