Chicken Pasta Salad With Arugula Pesto And Peas

• 13.5 oz large shell pasta
• 4 oz frozen peas
• 1 lb shredded rotisserie chicken
• 1.5 oz baby arugula
• -1 None Arugula Pesto
• 2 tbsp pine nuts, roasted
• 1/3 cup grated Parmesan cheese
• 2 tsp lemon zest
• 1 tsp lemon juice
• 1/4 cup olive oil

1. Cook pasta in boiling salted water until al dente, adding peas during last 2 mins of cooking time. Drain.
2. Meanwhile, to make the arugula pesto, combine arugula, pine nuts, cheese, lemon zest and lemon juice in a food processor and process until finely chopped. With the motor running, gradually add oil in a thin steady stream and process until smooth.
3. Combine pasta, peas and arugula pesto in a large bowl. Add chicken and toss to combine. Serve.

shell pasta, frozen peas, rotisserie chicken, baby arugula, arugula pesto, nuts, parmesan cheese, lemon zest, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/33444 (may not work)