Ingredients


10 oz. Le Veneziane Pasta-Corn Penne Rigate


½ c. extra virgin olive oil


1 c. freshly grated Parmesan cheese


½ c. pan-toasted pine nuts


A large bunch of tarragon, leaves stripped from the stem and chopped


Grated zest and juice of 1 lemon


1 clove garlic, crushed and chopped


3 cooked chicken breasts, sliced


2 packages fresh arugula, about 4 oz.


Sea salt and freshly ground black pepper


Directions


Bring a large saucepan of water to a boil. Add the pasta, and cook according to package directions. When cooked, drain and refresh the pasta in cold water, then drain thoroughly and toss in half the olive oil. Put the Parmesan, pine nuts, tarragon, lemon zest and juice, garlic and remaining oil in a bowl and work until smooth with an immersion blender. Put the pasta, pesto , chicken, and arugula in a serving bowl, season and toss well, coating the pasta and chicken evenly with the pesto.