Recipe of Gordon Ramsay Creamy Walnut Pesto Linguine with Chicken and Zucchini

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, creamy walnut pesto linguine with chicken and zucchini. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy Walnut Pesto Linguine with Chicken and Zucchini is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Creamy Walnut Pesto Linguine with Chicken and Zucchini is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have creamy walnut pesto linguine with chicken and zucchini using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:

1. Take 1/4 cup walnut halves
2. Make ready 1 packed cup basil leaves
3. Get 3 cloves garlic
4. Take 1/2 cup freshly grated parmesan cheese
5. Prepare 1/3 cup extra virgin olive oil
6. Make ready 4 chicken breast halves
7. Prepare 2 zucchini, cut into 1/2 in slices and quartered
8. Prepare 1 lb dry linguine
9. Prepare 1/2 cup whipping cream

Instructions to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:

1. Put a small pan on medium heat and add the walnuts. Let the nuts toast for 2 minutes, shaking the pan often to move them around. Add the nuts to a food processor along with the basil, garlic, parmesan and olive oil. Add a pinch of salt and pulse a dozen or so times until the pesto reaches a uniform and just slightly chunky consistency.
2. Cover the chicken breasts between sheets of cling film or parchment paper. Use a kitchen mallet, rolling pin or small heavy pot to pound the breasts until they're 1/2 to 3/4 inch thickness.
3. Add a splash of veg oil to a large pan on medium-high heat. Season the chicken breasts with salt and pepper and sear them in the pan, about 4 to 5 minutes per side depending on thickness. Remove the chicken to a plate to rest and wipe the pan clean. You'll need it again shortly. Put a large pot of salted water on high heat for the pasta.
4. Put the pan back on high heat and add a fresh splash of veg oil. Add the zucchini and fry until they start to caramelize and soften just a little, about 3 or 4 minutes. Season with salt and freshly cracked pepper. While you're cooking the zucchini, cook the linguine according to the package directions.
5. Drag the cooked pasta from the pot to a large mixing bowl. Add 3 or 4 tablespoons of pesto as well as the cream, then toss to coat. If the pasta's too thick, add a ladle or so of the pasta cooking water. Plate the linguine, and top with the chicken breast and zucchini.
6. Transfer any leftover pesto to a small container and top with a little extra virgin olive oil. Keep it in the fridge to be used again. Hint: it's amazing drizzled inside an omelette with a little cream cheese.

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