Spring Pasta with Ramp Pesto

I made this a couple of weeks go, so I’m having trouble remembering the exact recipe, but it turned out well, so hopefully this will at least make for a good guide.


1/2 package shell pasta
1 large chicken breast, cubed
salt and pepper
red pepper flakes
olive oil
2-3 tbsp ramp pesto
1/4 cup grated parmesan
1/2 to 1 cup peas, defrosted
1/2 bunch asparagus, cut into bite sized pieces
a couple of splashes of cream
handful pine nuts
handful chopped basil (optional)

Bring water to boil. Add asparagus and blanch – remove from water and plunge into ice. Add pasta and cook to package directions.

While pasta is cooking, heat about a tbsp of oil in pan. Sautee chicken (seasoned with salt, pepper, and red pepper flakes) until cooked through. Set a side.

Add cream and pesto to pan, as well as some pasta water. Simmer to desired consistency.

Combine all ingredients together and serve. Top with some chopped basil if desired.


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