500g Chicken breast
1 Garlic clove
50g Grated Parmesan
40g Pine nuts
4 tbsp. Olive oil
Method of Preparation
Cut the asparagus heads and put them aside.
Soak the asparagus in salty water
Place the asparagus, pine nuts, Parmesan, basil, garlic and olive oil in a food processor to obtain a pasty substance.
Cook the pasta in a pan with salty water.
Mix everything in a bowl.
Marinate the chicken breast with butter, salt and pepper, oregano and thyme.
Grill the chicken and place it over the pasta.
By Chef Ghiwa Mouhasseb