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.