25 
Ingredients
- 3-4 tbsp pesto
- 200 g homemade pasta
- Finely chopped red onion
- Cherry tomatoes
- Chopped fresh parsley
- Salt and pepper
- Chicken breast
Instructions
Make the pasta and let it rest in the refrigerator for about 20 minutes. If you're making pesto from scratch, prepare it now.
Cut the chicken into pieces, cook in a pan, and set aside. Chop the red onion and parsley.
Bring water to a boil and cook the tagliatelle. When it's al dente, drain most of the water (leave a few tablespoons behind) and stir in the pesto.
Serve on a platter with red onion, cherry tomatoes, and parsley. Sprinkle with freshly ground pepper and salt.
Notes
The pasta will of course taste best if you make it yourself, and the same goes for the pesto!
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