Chicken pesto orecchiette with peas and courgette

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Toast pine nuts in a dry pan for 2–3 minutes, watching closely.

Let the nuts cool briefly.

Reserve some nuts for garnish. Pulse the rest with basil, garlic and pesto Parmesan. Add pesto olive oil gradually, then lemon juice and salt to taste. Keep away from heat.

Pat chicken dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

Reduce heat and cook for 3–5 minutes more until the centre reaches 75°C for 30 seconds. Transfer to a warm clean plate.

Fry courgette in the remaining chicken oil over medium-high heat for 6–8 minutes until golden and just tender. Season after browning.

Start heating the listed pasta water and cooking salt in a large covered saucepan.

Allow water to reach a full boil.

Add orecchiette and stir. Follow the packet’s al dente time.

Cook until close to the packet’s al dente time; the timer estimates dried orecchiette.

Add peas for the final 2 minutes and stir.

Reserve some cooking water, then drain pasta and peas.

Return chicken and juices to courgette and warm briefly.

Add drained pasta and peas. Remove from the heat before adding pesto and toss with reserved pasta water until silky. Serve with reserved pine nuts and shaved Parmesan.