Roast Chicken And Pepper Pasta (Leftover) - cooking recipe

Ingredients

12 ounces farfalle pasta
4 ounces almonds, toasted (optional)
2 garlic cloves
1 ounce basil
0.5 (12 ounce) jar roasted red peppers, drained and roughly chopped
5 tablespoons olive oil
8 ounces roast chicken, shredded

Preparation

Cook the pasta according to packet instructions.
Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
Warm through and serve.