Name: Chicken pasta salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram large shell pasta; 1 cup (120g) frozen peas; 3 cup (480g) shredded barbecued chicken; 45 gram baby rocket leaves; Rocket pesto; 45 gram baby rocket leaves; 2 tablespoon pine nuts, roasted; 1/2 cup (40g) grated parmesan cheese; 2 teaspoon finely grated lemon rind; 1 teaspoon lemon juice; 1/4 cup (60ml) olive oil

Ingredients

375 gram large shell pasta

1 cup (120g) frozen peas

3 cup (480g) shredded barbecued chicken

45 gram baby rocket leaves

Rocket pesto

45 gram baby rocket leaves

2 tablespoon pine nuts, roasted

1/2 cup (40g) grated parmesan cheese

2 teaspoon finely grated lemon rind

1 teaspoon lemon juice

1/4 cup (60ml) olive oil

Method

1.Cook pasta in large saucepan of boiling, salted water until tender. Add peas during last 2 minutes of pasta cooking time; drain.

2.Meanwhile, to make rocket pesto, blend or process rocket, nuts, cheese, rind and juice until finely chopped. With motor operating, gradually add oil in a thin steady stream; blend until pesto is smooth.

3.Combine pasta, peas and rocket pesto in large bowl with remaining ingredients.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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