Dean Edwards is cooking up today's dish and shows us how to make this easy-peasy-lemon-squeezy pasta dish with an even easier rocket pesto. And what's more, our chef is excited to be cooking for TV legend Sir David Jason!
4 free-range chicken breasts
Juice of 1 lemon
2 tbsp olive oil
1 tbsp chopped rosemary
1 tbsp honey
4 handfuls fresh tagliatelle
1 red onion, diced
2 cloves garlic. crushed
1 courgette, diced into small pieces
For the rocket pesto
A small handful fresh basil
A handful rocket
½ clove garlic
Lemon juice to taste
50ml extra virgin olive oil
Marinate the chicken breasts in the lemon juice, zest, rosemary and oil then leave for a couple of hours for the flavours to develop.
Season and seal skin side down in a hot pan for around 3 minutes until golden. Turn over and then glaze with the honey.
Transfer to an oven set at 200C/gas mark 6 for 12-14 minutes or until cooked through.
Sauté the diced courgette, onion and garlic in a little oil for 4-5 minutes until softened then set aside.
Place the basil and rocket into a mini blender along with the toasted walnuts, garlic and lemon juice and oil then blend until you have a loose consistency, add the parmesan cheese and season to taste with salt and pepper.
Cook the tagliatelle to the packet's instructions, drain, then stir through the pesto and sautéed vegetables.
Serve with the sliced chicken and another grating of Parmesan.