Three-Cup Chicken Penne with Thai Basil-Peanut Pesto (Taiwanese × Italian)

Method

1. Bring 2 L of water to the boil over high heat with the salt; it takes about 10 min. Meanwhile cut the chicken into 2 cm pieces and pat dry, cut the ginger into fine matchsticks and peel the garlic.

   Add in this stepSalt (for the pasta water) 2 tsp

   high heat

2. Make the pesto: put the basil, peanuts, about a third of the garlic, the Parmesan and olive oil into a blender or small food processor with 1 to 2 tablespoons of water. Blend in short bursts, scraping down the sides, until you have a rough, bright green paste. Slice the rest of the garlic thinly.

   Add in this stepThai basil leaves 40 gRoasted unsalted peanuts 30 gGarlic cloves 1½Parmigiano Reggiano, grated 20 gExtra virgin olive oil 4 tbsp

3. Add the penne to the boiling water, stir and cook over high heat for 10 min, or as the packet says, until al dente. Carry on with the chicken while it cooks, and scoop out a mug of the cooking water before draining.

   Add in this stepPenne 200 g

   high heat

4. Put the sesame oil, ginger and sliced garlic into a cold 26 cm frying pan and turn the heat on to medium-low heat. Fry for 3 min, stirring, until the ginger curls and the garlic is pale golden.

   Add in this stepToasted sesame oil 1½ tbspFresh ginger 15 gGarlic cloves 3½

   medium-low heat

5. Turn the heat up to medium-high heat, add the chicken in a single layer and leave it for a minute before stirring. Cook for 6 min in total, until golden on the outside.

   Add in this stepBoneless chicken thighs 300 g

   medium-high heat

6. Add the rice wine, soy sauce and brown sugar and let it bubble over medium heat for 3 min, stirring, until the sauce reduces to a sticky glaze that coats the chicken. Cut the largest piece open: it should be white all the way through with clear juices.

   Add in this stepRice wine (or dry sake) 3 tbspSoy sauce 2 tbspBrown sugar 2 tsp

   medium heat

7. Add the drained penne and the measured pasta water to the pan and toss over low heat for 1 min, so the pasta picks up the glaze. Take the pan off the heat, add the pesto and toss until creamy and glossy. Serve straight away with a few extra basil leaves and chopped peanuts if you like.

   Add in this stepPasta cooking water (saved from the pot) 120 ml

   low heat