Pea Pesto Pasta with Broccoli and Leftover Chicken
Pea Pesto Pasta with Broccoli and Leftover Chicken
Enjoy this healthy yet tasty pasta dish by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 25 minutes
  • Yield 2 to 4 servings
  • 300 grams leftover roasted/poached chicken, shredded
  • 1 head broccoli, cut into small florets and steamed until just tender
  • 125 grams gluten free spiral pasta
  • Pesto:
  • 2 cups peas, fresh or frozen cooked
  • ¼ cup thai basil
  • 2 tablespoons extra virgin olive oil
  • ½ cup freshly grated parmesan cheese
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, crushed
  • 2 tablespoons raw cashews
  • Salt and pepper
  1. Cook pasta according to packet directions, drain and set aside.
  2. To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed.
  3. In a large bowl combine, cooked pasta, broccoli, chicken and pesto, toss well and season to taste, serve with an extra drizzle of extra virgin olive oil.

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