1 package (16 ounces) campanelle or corkscrew pasta
1 1/2 cups packed fresh mint leaves
1 package (10 ounces) frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons water
3 cups coarsely shredded skinless rotisserie chicken meat (about 15 ounces)
Toasted pine nuts (optional)
1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, grated 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.
3. 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.
(based on individual servings)
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 68 mg
Sodium: 350 mg
Carbohydrates: 65 g
Fiber: 6 g
Protein: 36 g
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