Smoked chicken pasta

[Serves 4]

500g tagliatelle, cooked
2 smoked chicken breasts, sliced
50g pecan nuts, toasted and chopped

Parmesan cheese to serve
Extra wild rocket to garnish
Olive oil for drizzling

For the pesto

2 garlic cloves, peeled
50g pecan nuts, toasted and chopped
75g rocket leaves
Pinch salt
Pinch sugar
1 cup extra-virgin olive oil
½ cup Parmesan, grated

1 Place all pesto ingredients except for the oil and Parmesan in a blender and blitz.
2 With the motor running, slowly pour the olive oil through the funnel of the blender to form a smooth paste.
Transfer pesto to a bowl and stir through grated Parmesan cheese.
3 Reserve 2 tablespoons of the pasta cooking liquid and stir it through the pesto. The starch content in the water will help the pesto cling to the tagliatelle.
4 Toss pasta with pesto, shredded chicken, pecan nuts and Parmesan.Garnish with wild rocket leaves and a drizzle of olive oil.