What are the main ingredients in Pea Pesto & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Pea Pesto & Chicken Pasta?

Calories: 908, Carbs: 112 grams, Fat: grams, Protein: 61.8 grams, Sugar: 10.2 grams, Salt: 495 grams

How do I prepare Pea Pesto & Chicken Pasta?

PERFECT PASTA: Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil. SUNNY SEEDS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PEA PESTO: Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste. BUTTERY CHICKEN: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta. SO DONEZO!: Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!

What should be prepared from my kitchen to make Pea Pesto & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Pea Pesto & Chicken Pasta

Penne pasta tossed in a pea pesto made with plump peas, toasted sunflower seeds, garlic, lemon juice, and a drizzle of olive oil. Topped off with Danish-style feta and fresh chilli for a delightful kick. Add to that shredded chicken, and you’ve got a dish that will be a winner at your dinner table!

Pea Pesto & Chicken Pasta

with Danish-style feta, sunflower seeds & fresh chilli

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Garlic Clove
Garlic Cloves
Lemon Juice
NOMU Provençal Rub
Peas
Penne Pasta
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PEA PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY CHICKEN
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!

Penne Pasta - 125g
Peas - 100g
Sunflower Seeds - 10g
Garlic Clove - 1
Lemon Juice - 10ml
Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml
Danish-style Feta - 20g
Fresh Chilli - 1

Download the Recipe

Serves 2

PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PEA PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY CHICKEN
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!

Penne Pasta - 250g
Peas - 200g
Sunflower Seeds - 20g
Garlic Clove - 1
Lemon Juice - 20ml
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml
Danish-style Feta - 40g
Fresh Chilli - 1

Download the Recipe

Serves 3

PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PEA PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY CHICKEN
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!

Penne Pasta - 375g
Peas - 300g
Sunflower Seeds - 30g
Garlic Cloves - 2
Lemon Juice - 30ml
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml
Danish-style Feta - 60g
Fresh Chilli - 1

Download the Recipe

Serves 4

PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PEA PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY CHICKEN
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!