Springtime Indulgence

By August 22, 2016 No Comments

Today, Head Chef at Prince’s Grant’s Bunkers Restaurant, Nomusa Mngadi shares her Basil Pesto Taglaitelle recipe. This is an ideal August dish as it perfectly combines the rich indulgence of a winter comfort food and the fresh zest of a spring time dish.

So please “like” it, share it, try it and leave us a comment on the Prince’s Grant Coastal Estate Facebook page. And remember, if the kitchen is not your favourite space, then there is always a table at Bunkers where Chef Nomusa is waiting to treat and delight you!

Basil Pesto Taglaitelle Pasta

Serves 2


200g Dried Tagliatelle

15ml Olive Oil

2 Chicken Breasts

15ml Basil Pesto

5ml Crushed Garlic

Shaved Parmesan Cheese to serve

Basil Leaves to serve


  1. Cook tagliatelle pasta
  2. Heat oil in a large, non-stick frying pan over medium heat.
  3. Add the chicken and garlic and cook, stirring often, until brown.
  4. Add pesto, salt and pepper and reduce heat to medium-low. Cook for a further 5 minutes until a sauce formed.
  5. Drain the pasta before adding it to the pesto mixture.  Toss over low heat until well combined.
  6. Served topped with parmesan and fresh basil.