2-3 chicken breasts, grilled and sliced into bite-sized pieces
1 cup pesto sauce (homemade or store-bought)
1 cup frozen peas, thawed, divided
1 ripe avocado
2/3 cup parmesan cheese, grated
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup pine nuts
Kosher salt and freshly ground pepper, to taste
Bring a large pot of salted water to boil and cook
pasta according to package directions, or until al
Drain pasta and toss with olive oil. Set aside
until ready to use.
Combine pesto, 1/4 cup peas and avocado in the
bowl of a blender or food processor and blend
While blending, drizzle in olive oil and lemon
juice until smooth.
Add parmesan cheese and pine nuts and pulse
together, then season generously with salt and
Taste and adjust seasoning accordingly.
Toss pasta with sauce, remaining peas and chicken
pieces. Once pasta is thoroughly coated with
sauce, transfer to serving bowls and serve hot,
with more parmesan cheese.
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