Name: Spinach and walnut pesto pappardelle with chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 280 gram pappardelle; 100 gram baby spinach leaves; 1 clove garlic, quartered; 2 tablespoon lemon juice; 1/4 cup finely grated parmesan; 1/2 cup walnuts, toasted; 1/2 cup vegetable or olive oil; 1 1/2 cup shredded cooked chicken; 1 fresh long red chilli, finely chopped; bought garlic bread, heated, to serve

Ingredients

280 gram pappardelle

100 gram baby spinach leaves

1 clove garlic, quartered

2 tablespoon lemon juice

1/4 cup finely grated parmesan

1/2 cup walnuts, toasted

1/2 cup vegetable or olive oil

1 1/2 cup shredded cooked chicken

1 fresh long red chilli, finely chopped

bought garlic bread, heated, to serve

Method

1.Cook pappardelle in a saucepan of boiling salted water according to packet directions. Drain and return to pan. Cover and keep warm.

2.Process spinach, garlic, juice and parmesan and half the walnuts, until finely chopped. With motor running, add oil in a thin steady stream until smooth and combined. Coarsely chop remaining walnuts.

3.Combine the chicken, hot pasta, chilli and pesto. Spoon pasta into serving bowls. Sprinkle with chopped walnuts. Serve with bread, if you like.

You could replace spinach with rocket or basil leaves, if desired.
Note

Woman's Weekly Food

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Ingredients

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