Pea Pesto Pasta

Warm pasta salads make a quick and easy weekday meal for lunch or dinner.  Fresh peas and basil add a perfect bite of fresh green.  And, leftovers are equally good the second day… warm or cold.

Since this is going to dress a very large bowl of pasta, peas and chicken, I’m more generous than usual with the olive oil in this batch of pesto.

Pesto
makes 1 generous cup

3 big handfuls fresh basil leaves (washed, of course)
1-2 handfuls pine nuts (here, I’m using almonds)
1/3 cup olive oil (plus a splash or two, if needed)
1/4 cup Parmigiano Reggiano

In a food processor, pulse olive oil and basil leaves.  When the basil is almost completely minced, add nuts and cheese.  Pulse briefly 2-3 times.  Set aside.

Warm Pea Pesto Pasta Salad

1 lb whole wheat pasta, cooked al dente
1 generous cup of freshly-made pesto
3 grilled (or poached) chicken breasts, sliced
2-3 cups fresh peas
2 splashes red wine vinegar
drizzle olive oil, if needed
Salt & Pepper
sliced almonds, to garnish
dried cranberries, to garnish

In a large serving bowl, combine pasta, pesto, peas and chicken.  Drizzle lightly with red wine vinegar.  Generously grind fresh pepper over the top.  Salt lightly.  Taste.  Drizzle with additional red wine vinegar and olive oil, if needed.

Plate warm pasta salad in shallow bowls.  Sprinkle with sliced almonds and dried cranberries.