Pasta Nero With Chicken And Mint Pesto - cooking recipe

Ingredients

600 g chicken portions with skin and bone ie. breast/thighs
None None paprika
150 ml + 1 tbsp olive oil
3 bunches mint leaves, washed and picked from the stems
2 cloves garlic
30 g cashews
30 g parmesan cheese, coarsely grated
2 None limes, zested
400 g squid ink spaghetti

Preparation

Preheat the oven to 400\u00b0F. Place the chicken on a baking pan. Mix some salt, pepper and paprika with 1 tbsp of the oil and brush on the chicken. Bake for about 40 mins until cooked through and crispy, brushing occasionally with oil mixture.
Toast the cashews in a small skillet on medium heat. Reserve some mint leaves for garnish. Place the remaining mint leaves, cashews, Parmesan cheese, garlic and lime peel in a blender and puree. Gradually add 2/3 cup olive oil. Season with salt.
Cook the pasta in boiling salted water according to the package directions.
Remove the chicken from the oven. Carefully remove the skin and cut into strips. With 2 forks, gently pull the meat from the bones. Drain the pasta and return to the pan. Add the chicken and 1/2 the pesto and toss well. Serve on warmed plates, drizzled with the remaining pesto. Garnish with mint leaves.