Creamy Chicken Tagliatelle Recipe

Tip the pine nuts into a small frying pan set over a medium heat and toast, tossing really regularly until evenly golden brown and smelling amazing. Tip into a high-powered blender and leave to cool for 5 mins.

Peel the garlic clove and add to the blender along with three-quarters of the basil, then finely grate the Parmesan and add this along with the lemon zest and juice. Spoon in 3 tbsp olive oil, add a pinch of salt and pepper, then whizz until super smooth. Add a few tablespoons of cold water if necessary. Alternatively, whizz in a bowl with a stick blender. Set the pesto aside.

Cut the chicken into bite-sized pieces and season really well with salt and pepper. Cut the courgette in half lengthways on a clean chopping board, then slice into ½cm half-moons. Cut the cherry tomatoes in half.

Heat a splash of oil in a medium frying pan over a high heat. Add the chicken and courgette pieces, then fry for 5-6 mins until caramelised and the courgette is softening. Chuck in the halved tomatoes and fry for 1 min. Pour in the double cream, then spoon in three-quarters of the pesto. Simmer for 1 min, then season with cracked black pepper.

Meanwhile, cook the tagliatelle in a large pan of boiling salted water following pack instructions.

Use tongs to transfer the cooked pasta straight into the frying pan. Toss really well in the sauce, adding a little of the pasta cooking water to loosen.

Divide between bowls, then top with the remaining basil leaves, the remaining pesto and finally a grating of Parmesan.