Spaghetti With Chicken And Lime Pesto - cooking recipe

Ingredients

800 g chicken portions with skin and bone ie. quarters/breast
3 tbsp cashew nuts
1 None lime
2 cloves garlic, peeled and chopped
1 cup mint leaves
1 large bunch parsley, washed and shaken dry
50 g parmesan cheese, coarsely grated
100 ml olive oil
2 tbsp butter
400 g spaghetti

Preparation

Preheat oven to 350\u00b0F. Season the chicken with salt and pepper and roast for about 40 mins, brushing it after 20 mins with melted butter.
To make the pesto, toast the cashews in a frying pan, turning regularly. Setting aside a few sprigs for decoration, place the herbs, parmesan, garlic, cashews, and olive oil into a blender and puree. Season with salt, pepper and lime juice to taste.
Cook the pasta in boiling salted water according to package instructions, reserving the water. Stir 5-6 tbsp of the pasta water into the pesto to thin it. When the chicken is falling off the bones, remove the skin and cut into strips. With two forks, pull the meat off the bones in pieces. Mix the spaghetti, pesto and chicken together. Arrange on plates and top with the crispy strips of skin. Garnish with reserved herbs and lime slices.