Chicken Pesto Pasta

Ingredients

• 3 cups firmly packed fresh basil leaves, plus a few extra leaves to serve
• 120g (⅔ cup) toasted pine nuts
  
• 50g Perfect Italiano™ Parmesan, finely grated
• 2 tbsp lemon juice
  
• 2 tbsp olive oil
• 500g rigatoni pasta
• 2 cloves garlic, finely chopped
• 400g chicken breast, chopped
  
• 50g Perfect Italiano™ Parmesan, shaved
  
• salt and pepper, to taste

Method

1. To make the pesto, place basil, pine nuts, grated parmesan and lemon juice into a processor and blitz until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Set aside
2. Cook the rigatoni according to packet instructions. Drain into a colander.
3. While the pasta is cooking heat oil in a frying pan over a medium high heat. Sauté garlic and chicken until chicken is lightly browned. Stir though the pesto and cook for a few minutes.
4. Add cooked pasta to the frying pan and stir well. Season with salt and pepper, then stir though the extra basil leaves.
5. Serve topped with shaved parmesan.