Farfalle with Chicken and Asparagus

By: Chef Ghinwa Mouhasseb Monday 30th April 2018

Farfalle with Chicken and Asparagus


400g Asparagus

500g Chicken breast

1 Garlic clove

50g Basil

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

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