Orecchiette Pasta With Mint And Almond Pesto - cooking recipe

Ingredients

2 bunches mint, washed and leaves removed
2 bunches parsley, washed and leaves removed
40 g almonds, chopped
30 g parmesan cheese, grated
100 ml olive oil
1/2 None lemon, juiced
2 None chicken fillets
2-3 tsp paprika
1 tbsp oil
400 g pasta eg orecchiette
100 g frozen peas

Preparation

Toast the almonds in a dry skillet until golden brown. Process the almonds, herbs, oil and Parmesan cheese in a food processor until pureed. Season the pesto with salt, pepper and lime juice to taste.
Season the chicken. Heat the oil in a large skillet on medium heat. Cook the chicken for 12-15 mins, turning occasionally, until browned and cooked through. Season with the paprika. Let stand, loosely covered with foil, 5 mins. Cut into slices.
Meanwhile, cook the pasta in boiling salted water according to the package directions. About 2 mins before the end of the cooking time, add the peas to the pasta. Drain the pasta and peas. Return to the pan. Add the pesto and toss to coat well. Serve the pasta with the chicken.