Fusilli With Cashew And Arugula Pesto

1. 1

   In a food processor, combine arugula, cashews, 1/3 cup olive oil and garlic and process until mixture forms a thick paste. Set aside.

2. 2

   Heat remaining oil in a large frying pan over medium-high heat. Saute chicken until lightly browned and tender.

3. 3

   Meanwhile, cook pasta in boiling salted water until al dente. Drain then return to pan along with chicken and pesto. Stir over low heat until combined and heated through. Serve with shaved Parmesan and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.