adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Cavatappi with Chef John’s Almond-Arugula Pesto
Chicken Cavatappi with Chef John’s Almond-Arugula Pesto
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try Chef John's Cavatappi with Chicken and Almond-Arugula Pesto for a delightful twist on a classic dish using your favorite nuts and greens.
Ingredients:
  • 1/2 cup packed fresh arugula or spinach
  • 1/3 cup raw almonds
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic
  • 1/2 tsp. salt
  • 8 oz. cavatappi
  • 2 cups fresh sugar snap pea pods, halved on the bias (8 oz.)
  • 11/2 cups shredded cooked chicken breast
  • 1/8 tsp. black pepper
  • 1/2 cup radishes, halved and thinly sliced
  • Lemon wedges, for serving
Instructions:
  • 1. Boil a saucepan of lightly salted water. Add arugula and cook for about 30 seconds until bright green. Transfer arugula to ice water and let cool for 1 to 2 minutes. Drain and squeeze out excess moisture.
  • In a mini blender or food processor, combine arugula, almonds, oil, garlic, and 1/4 teaspoon salt. Pulse ingredients together, making sure to scrape down the sides as needed, until a coarse purée forms.
  • Simmer a generous amount of lightly salted water until it boils. Cook cavatappi until al dente following package instructions, usually 9 to 11 minutes. Toss in pea pods for the last 2 minutes of cooking. Drain pasta and peas.
  • Head back to the saucepan and combine the pesto and chicken. Season with the remaining 1/4 teaspoon of salt and pepper. Transfer the mixture to a serving dish and garnish with radishes. Serve with lemon wedges.

Similar Recipes