Fettuccine with chicken and blackberries.

Beautiful pink pasta for those hot summer days.



"Life is a combination of magic and pasta." - Federico Fellini, filmmaker

Pasta is one of the dishes I can eat all year round. But a classic pasta with tomato sauce or ragu is often too heavy for me in summer. The more beautiful it is that one can eat pasta in all different variations and the possibilities seem to be endless.

The current heat and the berry season have inspired me to create something completely new. It was an experiment which, according to my husband, was more than successful. He licked out the pan, so to speak. And I was particularly pleased with the beautiful pink colour, which the freshly picked blackberries were responsible for.

If you have guests or want to serve your partner a romantic love pasta, this recipe is just right for you!


What you'll need for 4 people:

  • 2 tbsp olive oil

  • 1 small onion

  • 1dl white wine

  • 300g chicken breast

  • 2dl cream

  • 600g fresh pasta (fettuccine)

  • 300g blackberries

  • 4 tbsp pine nuts

  • 100g arugula

  • salt and pepper to taste


Start by bringing a large pan of salted water to the boil.

Roast the pine nuts in a small pan at medium heat. Stir frequently so that they do not burn. When they are golden brown, you can take them off the stove and put them aside for later.

Heat the olive oil in a large frying pan and steam the onions for 5 minutes. Cut the chicken breasts into pieces, season them with salt and pepper and put them in the frying pan to fry them on all sides. Deglaze with a glass of white wine and let it simmer for two minutes before adding the cream. Reduce the heat. Try the sauce and add salt and pepper if necessary. When you are satisfied with the taste of the sauce, add the blackberries and let the sauce simmer for another two minutes. Do not stir too much, otherwise the blackberries will fall apart.

At the same time you can put the fresh pasta in the water. These have about two minutes until they are al dente. Take off about half a deciliter of the pasta water and add it to the sauce. Then you can drain the pasta water and put the pasta directly into the pan with the sauce. Stir carefully and watch the beautiful pink colour appear.

Dish up the pasta and garnish the plate with the roasted pine nuts and the arugula. It can be a little bit more than on the photo, I just wanted to make sure that you can see what is underneath all that green ;).



Buon appetito and enjoy those warm summer evenings !


Love, Carmen



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