Arugula Pesto Farfalle with Grilled Chicken

Prepare the arugula pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt and pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down the sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

In a large and heavy-bottomed skillet, heat 1 tablespoon of olive oil. Saute mushrooms, garlic, and shallots until tender. Add chili flakes. Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Add in a few spoonfuls of pasta water if you want a “looser” sauce consistency (optional). Season with salt and pepper to taste. Plate pasta and top with sliced grilled chicken breast.

Optional: Serve with additional parmesan cheese and chili flakes.