Tired of popping your peas into soup? Pulse it up to make it into a indulgent and refreshing pea pesto, perfect for some home-cooked dinner time pasta. In this recipe, we use orecchiette together with some breast fillets for a delicious, filling and super convenient meal.
- 375 g orecchiette pasta
- 1 tbsp olive oil
- 300 g chicken breast fillets, thinly sliced
- ½ cup sundried tomatoes, chopped
- 1 cup frozen peas, thawed
- ⅓ cup finely grated parmesan, plus shaved, to serve
- ¼ pecans, roasted
- ¼ cup olive oil
- ¼ cup picked basil leaves, plus extra, to serve
- 1 tbsp lemon juice
- 1 clove garlic, crushed
In a large saucepan of boiling salted water, cook orecchiette following packet instructions, then drain.
PEA PESTO: In a small food processor, pulse peas, parmesan, pecans, oil, basil, lemon juice and garlic until finely chopped.
In a frying pan, heat oil on medium. Cook chicken, turning, for 5 mins until cooked through. Toss through the orecchiette, sundried tomatoes and pea pesto. Cook for 2 mins until heated through.
Serve orecchiette topped with shaved parmesan and basil leaves.