Chicken Pea Pesto Pasta

Ingredients

• 1 pound Spaghetti
• 10 ounces
• weight Frozen Peas
• Defrosted
• 1 clove Garlic
• Peeled
• 1/2 cups Grated Parmesan
• Plus Extra For Serving If Desired
• 1 teaspoon Kosher Salt
• Plus More For Cooking Pasta
• 1/4 teaspoons Ground Black Pepper
• 1/2 cups Extra Virgin Olive Oil
• 2 Chicken Breasts
• Cooked And Shredded (about 1 1/2 Cups)
• Tomatoes
• Seeded And Chopped
• Optional

Instructions

1. Bring to boil 2 quarts of water.
2. Add 1 tablespoon of salt and drop the spaghetti in.
3. Cook according to package instructions.
4. Reserve 13 cup starchy cooking liquid.
5. Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and pepper in a food processor.
6. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.
7. Season with additional salt and pepper, if needed.
8. Transfer to a large serving bowl.
9. Add chicken to pea pesto and toss to combine.
10. If mixture is too thick, add 1 tablespoon of starchy cooking liquid until desired consistency is reached.
11. Add spaghetti to pea pesto and toss to combine.
12. Serve topped with chopped tomatoes and/or shredded Parmesan, if desired.