Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
Boil the salted water for the pasta.
Add the pasta to the boiling water and cook as directed.
In the container of a food processor, add all the ingredients for the pesto.
Blend until you have a smooth and homogeneous sauce.
Bind the sauce to the pasta, using a ladle of pasta cooking water and adjust with more or less olive oil if necessary.
It's ready!
The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.
Allergens: contains oilseeds, gluten and dairy products.
Peel and slice the onion, fry in a pan with olive oil.
Add the chicken slices and brown them.
In a bowl, mix 1.5 dl of white wine with 3 spoons of mustard, salt and pepper. Pour the liquid over the chicken, add cream until the desired consistency is reached (about 1.5dl).
Simmer on low heat for 15 to 20 minutes.
It's ready!
The MagicTip: serve with rice or fresh tagliatelle, a real treat.