Chicken Pea Pesto Pasta

I had an extra bag of peas in my freezer. I don’t really like peas. Not plain anyways.

Chicken Pea Pesto Pasta

So, I decided to come up with a recipe planned around the neglected peas. Pea pesto immediately popped into my mind. But the idea of pea pesto and pasta seemed kind of plain to me. Or at least it would for sure to Dave. I would love a vegetarian pasta, but he would be left hungry.

That’s where the chicken comes in- it’s a filler. This recipe could certainly be made with or without it.

And maybe you don’t want to use spaghetti. Go ahead and use penne, fusilli, whatever floats your boat.

Is it just me or does this pasta just SCREAM, “Spring”?? It’s so bright and fresh.

I hear a muffled “Christmas” coming from somewhere in there too.

Chicken Pea Pesto Pasta

Chicken Pea Pesto Pasta
Serves: 6

  • 1 lb. spaghetti
  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove, peeled
  • ½ cup grated Parmesan, plus extra for serving if desired
  • 1 teaspoon kosher salt, plus extra for seasoning
  • ¼ teaspoon freshly ground black pepper, plus extra for seasoning
  • ½ cup olive oil
  • 2 chicken breasts, cooked and shredded (about 1½ cups)
  • tomatoes, seeded and chopped, optional

  1. 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.
  2. Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and ¼ teaspoon of 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.
  3. 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.
  4. Add spaghetti to pea pesto and toss to combine. Serve topped with chopped tomatoes and/or shredded parmesan, if desired.

Instead of shredded chicken try using cubed, grilled chicken! If you want a more flavorful sauce, you can substitute chicken broth for starchy cooking liquid.



Laura is the publisher of Laura’s Sweet Spot- a blog making regular contributions about baking, cooking, and blogging tips!

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