Chicken with spinach and almond pesto tagliatelle

Chicken

• 700 g chicken breast, cut into strips (approx.1 cm)
• 50 g lemon juice

Spinach and almond pesto

• 50 g Parmesan cheese, crust removed and cut into pieces (3 cm), plus extra to serve
• 60 g fresh baby spinach leaves
• 30 g blanched almonds
• 1 garlic clove
• 100 g extra virgin olive oil
• ¼ tsp fine sea salt

Pasta

• 1200 g water
• 1 tsp Chicken stock paste (see Tips)
• salt, for seasoning
• ground black pepper, for seasoning
• 400 g tagliatelle pasta nests (see Tips)