Pea-sto pasta

1. 1

   Place the peas in a microwave-proof bowl and microwave on HIGH (800W) for 3 minutes, stirring halfway (alternatively, cook in a saucepan of boiling water for 2 minutes).

   3 min

2. 2

   Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Pick in most of the basil leaves and bash to a paste.

3. 3

   Add the pine nuts, finely grate in the Parmesan cheese, and stir in 2 tablespoons of olive oil.

4. 4

   Drain the peas and add them to the herb mixture, then roughly bash everything together. Squeeze in the lemon juice and season with salt and black pepper.

5. 5

   Use kitchen scissors to cut the lasagne sheets into fun shapes, tearing up the offcuts, then set aside.

6. 6

   Place the chicken breasts between two sheets of baking paper, then use a rolling pin or the base of a heavy pan to flatten them to around 1cm thick.

7. 7

   Place a large non-stick frying pan on medium heat. Add 1 tablespoon of olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked through, then transfer to a plate to rest (cook in batches if needed).

   6 min

8. 8

   Cook the pasta shapes in a large pot of boiling salted water for 2-3 minutes, or until tender, then drain, reserving a mugful of starchy cooking water.

   3 min

9. 9

   Carefully toss the pasta with the pea pesto, loosening with splashes of the reserved pasta water if needed.

10. 10

    Plate up the pasta, slice the chicken and arrange on top, and finish with the remaining basil leaves and an extra grating of Parmesan, if desired.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.