Chicken, Pea & Pesto Pasta

Ingredients

• 320 g fusilli pasta
• 350 g cooked chicken breast
• 150 g frozen peas
• 4 tbsp green pesto
• 100 g crème fraîche
• 40 g parmesan cheese
• 1 lemon

Method

1. 1

   Cook fusilli in a large pot of salted boiling water according to packet instructions, adding peas for the final 2 minutes.

2. 2

   Drain the pasta and peas, reserving a little of the cooking water.

3. 3

   Shred the cooked chicken into the warm pan.

4. 4

   Add the pesto and crème fraîche to the pasta, tossing everything together. Add a splash of pasta water if it looks too thick.

5. 5

   Add the chicken and a squeeze of lemon juice, toss once more and divide between bowls. Finish with grated parmesan.