Please ensure Javascript is enabled for purposes of website accessibility

Recipe: Pasta With Chicken And Pea-minto Pesto And Toasted Pine Nuts

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!

Ingredients

  • 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)

Preparation

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.

Share This Story, Choose Your Platform!

Go to Top