Spinach And Walnut Pesto Pappardelle With Chicken

• 10 oz pappardelle pasta
• 3.5 oz baby spinach
• 1 clove garlic, peeled and quartered
• 2 tbsp lemon juice
• 1/4 cup finely grated Parmesan cheese
• 2/3 cup walnuts, toasted, 1/3 cup coarsely chopped
• 1/2 cup vegetable or olive oil
• 8 oz shredded cooked chicken
• 1 None fresh long red chili, finely chopped
• None None warm garlic bread, to serve (optional)

1. Cook pappardelle in boiling, salted water until al dente. Drain and return to pan. Cover and keep warm.
2. Meanwhile, to make the pesto, pulse spinach, garlic, lemon juice, Parmesan and whole walnuts until finely chopped in a food processor. With the motor running, add oil in a thin, steady stream until smooth and combined.
3. Combine chicken, hot pasta, chili and pesto. Spoon pasta into serving bowls and sprinkle with chopped walnuts. Serve with garlic bread, if desired.

pasta, baby spinach, clove garlic, lemon juice, parmesan cheese, walnuts, vegetable, chicken, long red chili, garlic

Taken from recipes-plus.com/api/v2.0/recipes/32170 (may not work)