Method

1. Bring a large pan of salted water to the boil, and cook the Tagliatelle according to packet instructions
2. 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
3. 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)
4. Stir until all the pasta is coated and serve immediately with a grating of Parmesan.