1lb. Gigli pasta
1 1/2 cup packed fresh mint leaves
10 oz. frozen peas, thawed
1/2 cups freshly grated Parmesan cheese
2 Tbsp. olive oil
2 Tbsp. water
3 cups coarsely shredded cooked chicken
Toasted pine nuts
Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs.
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. 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.