Pasta is a perennial global favorite, for any season – so teaching our Snapchefs a variety of preparation and sauce techniques is critical. This week, we’re teaching a fresh summer variation of a classic pesto sauce which we love – hope you so as well!
- 1lb. Gigli pasta (sometimes known as Campanelli pasta). Penne with lines can be substituted.
- 1 1/2 cup packed fresh mint leaves
- 10 oz. peas
- 1/2 cups freshly grated Parmesan cheese
- Salt to taste
- 2 Tbsp. olive oil
- 2 Tbsp. water
- 3 cups coarsely shredded cooked chicken
- Toasted pine nuts (optional)
Heat large covered saucepot of water with salt to boiling over high heat. Add pasta and cook for 9-11 minutes, until al dente – a minute short of the package directions.
Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, Parmesan, and 1/4 teaspoon salt; pulse until finely chopped. With processor running, pour in oil and water in a slow, steady stream until mixture is pureed and pesto is thick.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot; add pesto and chicken to pasta in saucepot over medium heat. Pour reserved pasta cooking water into food processor and swirl to loosen any remaining pesto; add to pasta mixture and toss to combine.
Transfer pasta mixture to serving bowl. Sprinkle with toasted pine nuts if you like.