A refreshing chilled pasta perfect for hot weather. Tender chicken seasoned with aromatic herbs and black sesame create a delightful harmony. Try this authentic Italian dish that's easy to make at home.
Ingredients
Main Ingredients (2 servings)
- Fedelini 120g
- Chicken Tenderloin 2 pcs
- Shiso Leaves (Perilla) 20g
- Basil 20g
- Parsley 20g
- Pine Nuts 10g
- Black Sesame Seeds 20g
- Bottarga (to taste)
Seasonings
- Olive Oil 150g
- Salt (for paste) (to taste)
- Salt and Pepper (to taste)
Steps
- Remove the stems from the shiso leaves.
- Roughly chop the parsley and basil, trimming off any tough stems.
- In a food processor, combine 20g shiso leaves, 20g basil, 20g parsley, 10g pine nuts, and 150g olive oil.
- Taste the paste and adjust seasoning with salt (for paste) (to taste).
- Complete the herb blend paste.
- Place the 2 chicken tenderloins in boiling water and remove once cooked through. Let them cool.
- Once cooled, shred the chicken tenderloins along the grain. This is the key! Shred into bite-sized pieces for easy mixing with the pasta.
- Bring a large pot of water to a boil and cook 120g fedelini for 7 minutes.
- Drain the cooked fedelini and rinse under ice water to firm them up.
- Lightly drain the pasta. This is the key! The herb sauce is quite thick, so a light draining is sufficient. If using a watery sauce like a cold tomato sauce, drain the pasta thoroughly.
- Mix the 20g black sesame seeds with the shredded chicken tenderloin.
- In a bowl, combine the fedelini with the herb blend paste.
- If the sauce is too thick, add a little cold water or a small amount of olive oil and mix.
- Taste and adjust seasoning with salt and pepper (to taste) if necessary.
- Use a pasta server to twirl the pasta and arrange it on a plate, slightly upright.
- Top the arranged pasta with the chicken tenderloin and black sesame mixture, and generously grate bottarga (to taste) over the top.
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