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Pasta baby spinach clove garlic lemon juice Parmesan cheese walnuts vegetable chicken long red chili garlic
Viewed: 15 - Published at: 7 years agoIngredients
- 10 oz pappardelle pasta
- 3.5 oz baby spinach
- 1 clove garlic, peeled and quartered
- 2 tbsp lemon juice
- 1/4 cup finely grated Parmesan cheese
- 2/3 cup walnuts, toasted, 1/3 cup coarsely chopped
- 1/2 cup vegetable or olive oil
- 8 oz shredded cooked chicken
- 1 None fresh long red chili, finely chopped
- None None warm garlic bread, to serve (optional)
Method
- Cook pappardelle in boiling, salted water until al dente. Drain and return to pan. Cover and keep warm.
- Meanwhile, to make the pesto, pulse spinach, garlic, lemon juice, Parmesan and whole walnuts until finely chopped in a food processor. With the motor running, add oil in a thin, steady stream until smooth and combined.
- Combine chicken, hot pasta, chili and pesto. Spoon pasta into serving bowls and sprinkle with chopped walnuts. Serve with garlic bread, if desired.
