Chicken Pasta Salad With Arugula Pesto And Peas

1. 1

   Cook pasta in boiling salted water until al dente, adding peas during last 2 mins of cooking time. Drain.

2. 2

   Meanwhile, to make the arugula pesto, combine arugula, pine nuts, cheese, lemon zest and lemon juice in a food processor and process until finely chopped. With the motor running, gradually add oil in a thin steady stream and process until smooth.

3. 3

   Combine pasta, peas and arugula pesto in a large bowl. Add chicken and toss to combine. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.