Chicken Pasta Salad With Peas & Pesto

Step 1: Pasta ... Cook the pasta according to package directions in plenty of salted water. Drain (reserving approximately 1 cup of the pasta water); and, rinse the pasta under cold water to cool. Drain again, and set to the side.

Step 2: Sauce ... As the pasta cooks, make the sauce. Add the pesto, spinach, mayonnaise, yogurt, lemon juice, a pinch of salt and pepper; and a little of the pasta water (about 1/4 cup), to a blender or small food processor; then, puree until smooth. Taste and season with salt and pepper, if necessary.

Step 3: Chicken ... I often cook up a couple of whole chickens; then dice, and freeze them in individual bags. This is one of these times when they come in handy. But, any diced or cubed cooked chicken will work for this recipe - poached, grilled, or baked.

Step 4: Salad ... Add the cooled pasta to a large bowl, and toss with the sauce until well combined. Then, add the chicken, peas, pine nuts, and parmesan; and, mix until everything is incorporated. Remember, you still have some of that pasta water ... if it seems a bit thick, add a little more pasta water. Taste for seasoning, and adjust if needed, with salt and pepper.

Step 5: Finish ... Cover, refrigerate at least 1 hour before serving. This is a simple dish, and easy to prepare. ENJOY! I would serve this with a mixed tomato salad; and maybe some crusty bread.