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
Pea Pesto & Chicken Pasta
with Danish-style feta, sunflower seeds & fresh chilli
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml
Danish-style Feta - 20g
Fresh Chilli - 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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml
Danish-style Feta - 40g
Fresh Chilli - 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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml
Danish-style Feta - 60g
Fresh Chilli - 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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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 - 500g
Peas - 400g
Sunflower Seeds - 40g
Garlic Cloves - 2
Lemon Juice - 40ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
NOMU Provençal Rub - 20ml
Danish-style Feta - 80g
Fresh Chilli - 1
Frequently Asked Questions
What is the preparation time for Pea Pesto & Chicken Pasta?
The preparation time for Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli is between 20 and 35 minutes.
What is the total time required to make Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli?
The total time required to make Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli is between 30 and 45 minutes.
How many servings does Pea Pesto & Chicken Pasta provide?
4 servings
What are the main ingredients in Pea Pesto & Chicken Pasta?
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
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?
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
How many calories does Pea Pesto & Chicken Pasta have?
908 calories
How much fat content does Pea Pesto & Chicken Pasta have?
grams
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