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Chicken Pea Pesto Pasta
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Description
A quick and easy pesto made from frozen peas then tossed with shredded chicken and pasta.
Ingredients
- 1 pound Spaghetti
- 10 ounces, weight Frozen Peas, Defrosted
- 1 clove Garlic, Peeled
- ½ cups Grated Parmesan, Plus Extra For Serving If Desired
- 1 teaspoon Kosher Salt, Plus More For Cooking Pasta
- ¼ teaspoons Ground Black Pepper
- ½ cups Extra Virgin Olive Oil
- 2 Chicken Breasts, Cooked And Shredded (about 1 1/2 Cups)
- Tomatoes, Seeded And Chopped, Optional
Preparation
Bring to boil 2 quarts of water. Add 1 tablespoon of salt and drop the spaghetti in. Cook according to package instructions. Reserve ⅓ cup starchy cooking liquid.
Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a large serving bowl.
Add chicken to pea pesto and toss to combine. If mixture is too thick, add 1 tablespoon of starchy cooking liquid until desired consistency is reached.
Add spaghetti to pea pesto and toss to combine. Serve topped with chopped tomatoes and/or shredded Parmesan, if desired.
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