Serves 4
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Tired of popping your peas into soup? Pulse it up to make it into an 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.

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