Amazingly bright green is the color of this delectable Spring Pea Pesto. It is blended with a mixture of English peas, walnuts, freshly grated Parmesan cheese, garlic and extra virgin olive oil to compose a light, fresh tasting pesto. I incorporated the pesto with bowtie pasta, pieces of pan fried chicken breast and fresh mint to create my Bowtie Pasta with Pan-fried Chicken Breast and Spring Pea Pesto recipe.
To ensure the chicken retains its juicy, succulent flavor, I make sure to sear the boneless, skinless breasts nicely and only cook until “just done”. Then I let the chicken rest before cutting it into bite sized pieces being sure to slice them on a diagonal for a softer texture. I keep the drained juices and add them to the pasta mixture for extra flavor.
The mint adds a fresh dimension to the dish and brightens the flavor. I always save a cup of pasta water and add as needed for the right consistency. This ensures a creamy consistency to the dish and keeps it moist. A little drizzle of olive oil and a garnish of mint and the dish is ready to serve!
BOWTIE PASTA WITH PAN-FRIED CHICKEN BREAST & SPRING PEA PESTO
Serves 6
Ingredients
- 2 cups fresh or frozen peas, blanched in boiling water for 30 seconds and shocked in cold water
- ½ cup grated Parmesan
- ½ cup walnuts (or pine nuts)
- 2 medium garlic cloves
- ¼ cup extra-virgin olive oil (plus 1 teaspoon for garnish)
- ¼ teaspoon kosher salt
- 6 boneless skinless chicken breasts , (about 2 1/4 pounds)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces bowtie pasta
- 1 tablespoon mint leaves, chopped plus more leaves for garnish
Directions
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1. For the pesto, combine the peas, Parmesan, walnuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
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2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. (Slightly undercook as they will continue to cook when removed from pan) Rest the chicken covered loosely with foil for at least 5 minutes, then cut on the diagonal into bite sized pieces.
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3. Meanwhile, cook pasta according to package directions. Save 1 cup of pasta water to add as needed. Toss together the pasta, pesto, chopped mint, chicken and any needed pasta water to moisten. Drizzle with olive oil, garnish with mint leaves and serve immediately.
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(Printable recipe can be found in my recipe index under Main Entrees)