Chicken Pesto Bombs with Tagliatelle verde

Chicken Pesto Bombs with Tagliatelle verde

Serves 2 


For the Pesto:

  • 2 cups fresh basil
  • ½ cup grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • 1 garlic clove
  • ½ cup olive oil
  • Salt and pepper to taste

Remaining Ingredients:

  • 250g tagliatelle
  • HECK pesto bombs
  • 2 tbsp Parmesan cheese, for garnish
  • 1 cup cherry tomatoes, quartered
  • 5 tenderstem broccoli
  • 5 asparagus spears


  1. Begin by preparing the pesto. In a blender, combine 2 cups of fresh basil, ½ cup of grated Parmesan cheese, ¼ cup of toasted pine nuts, 1 garlic clove, and ½ cup of olive oil. Season with salt and pepper to taste. Blend the mixture until it becomes smooth and set it aside.
  2. Next, move on to cooking the pasta and vegetables. In a large pan, bring water to a boil. Add 250 grams of tagliatelle, along with 5 tenderstem broccoli and 5 asparagus spears. Allow the mixture to cook on low-medium heat for about 12 minutes, or until the pasta reaches an al dente texture and the vegetables are tender. Once done, drain the mixture and set the vegetables aside.
  3. While the pasta is cooking, prepare the HECK pesto bombs. Place the pesto bombs in an air fryer and cook them at 200°C (392°F) for about 12 minutes, or until they are fully cooked and crispy.
  4. After the pasta and pesto bombs are ready, combine the cooked pasta with 2-3 tablespoons of the prepared pesto in a large bowl. Stir the pasta until it is well coated with the pesto sauce.
  5. To assemble the dish, plate the pesto-coated pasta first. Arrange the cooked vegetables and 1 cup of quartered cherry tomatoes on top of the pasta. Then, add the cooked pesto bombs to the plate.
  6. Finally, garnish the dish by sprinkling 2 tablespoons of grated Parmesan cheese over the top. Your delicious Pesto Bombs with Tagliatelle are now ready to be enjoyed!