Chicken Pasta Salad With Arugula Pesto And Peas - cooking recipe

Ingredients

13.5 oz large shell pasta
4 oz frozen peas
1 lb shredded rotisserie chicken
1.5 oz baby arugula
-1 None Arugula Pesto
2 tbsp pine nuts, roasted
1/3 cup grated Parmesan cheese
2 tsp lemon zest
1 tsp lemon juice
1/4 cup olive oil

Preparation

Cook pasta in boiling salted water until al dente, adding peas during last 2 mins of cooking time. Drain.
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.
Combine pasta, peas and arugula pesto in a large bowl. Add chicken and toss to combine. Serve.