Chicken & Arugula Pesto Pasta

Name: Chicken & Arugula Pesto Pasta
Yield: Makes 4–6 Servings
Ingredients: Baby arugula (rocket), 1 ¼ cups (1¼ oz/40 g); Pine nuts, 2 tablespoons; Garlic, 1 small clove; Olive oil, ¼ cup (2 fl oz/60 ml); Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Unsalted butter, 2 tablespoons; Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Salt and freshly ground pepper; Ziti, 1 lb (500 g); Cherry tomatoes, ½ lb (250 g), halved; Ricotta salata, 1 cup (4 oz/125 g) crumbled

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Garlic, 1 small clove
Pine nuts, 2 tablespoons
Baby arugula (rocket)

Dinner
Pasta

Method

Make the arugula pesto

Bring a large pot of water to a boil. In a food processor, combine the garlic, pine nuts, arugula, and ¼ cup (1 oz/