Chicken & Baby Leek Tagliatelle with Classic Basil Pesto
- Bring a large pan of salted water to the boil, and cook the Tagliatelle according to packet instructions
- Place a large frying pan on a medium heat and fry the chicken pieces until golden brown, then add the leeks and fry for a further minute
- Add the crème fraiche to the frying pan along with the Basil Pesto, then add the cooked pasta and a little of the pasta water (if needed)
- Stir until all the pasta is coated and serve immediately with a grating of Parmesan.