Special Diet

Chicken and Tarragon Pesto Penne

cook 10 mins
Tags: Gluten free
  • 300 g (10 oz) gluten-free penne
  • 125 ml (4 fl oz) olive oil
  • 75 g (3 oz) Parmesan cheese, grated
  • handful of tarragon leaves
  • 75 g (3 oz) pine nuts, toasted
  • 1 garlic clove, crushed
  • grated rind and juice of 1 lemon
  • 3 cooked chicken breasts, sliced
  • 100 g (3½ oz) watercress
  • 12 baby tomatoes, quartered
  • Cook the penne in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions. Drain and refresh under cold running water, then toss with 2 tablespoons of the oil.
  • Meanwhile, place the Parmesan, tarragon, pine nuts, garlic and lemon rind in a food processor and process for 1 minute. Then, while the machine is running, gradually pour in the remaining olive oil to form the pesto.
  • Toss the pesto with the pasta, chicken, watercress, tomatoes and lemon juice, and serve.
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