Chicken, preserved lemon & pea tagliatelle

Ingredients (serves 4)

• 1/2 barbecued chicken
• 500g tagliatelle or fettucine
• 2/3 cup (80g) frozen peas
• Juice of 1/2 lemon
• 1/2 cup (125ml) extra virgin olive oil
• 1 garlic clove, finely grated
• 2 tbs chopped preserved lemon rind (see note) (white pith and flesh discarded)
• 1/4 cup (40g) pine nuts, toasted
• Chives and grated parmesan, to serve

Method

1. Shred the barbecued chicken meat, discarding the skin and bones. Set aside.
2. Cook pasta in a pan of boiling salted water according to packet instructions,adding the peas for the final 2 minutes.
3. Meanwhile, whisk lemon juice, oil and garlic together with salt and pepper in a bowl large enough to toss the pasta.
4. Drain the pasta and peas and add to the bowl, tossing until well combined. Stir in chicken, preserved lemon and pine nuts. Divide among 4 bowls, then serve topped with chopped chives and parmesan.
   

   Notes

   • Preserved lemon is available from delis and gourmet food shops.

Ingredients (serves 4)

• 1/2 barbecued chicken
• 500g tagliatelle or fettucine
• 2/3 cup (80g) frozen peas
• Juice of 1/2 lemon
• 1/2 cup (125ml) extra virgin olive oil
• 1 garlic clove, finely grated
• 2 tbs chopped preserved lemon rind (see note) (white pith and flesh discarded)
• 1/4 cup (40g) pine nuts, toasted
• Chives and grated parmesan, to serve

Method

1. Shred the barbecued chicken meat, discarding the skin and bones. Set aside.
2. Cook pasta in a pan of boiling salted water according to packet instructions,adding the peas for the final 2 minutes.
3. Meanwhile, whisk lemon juice, oil and garlic together with salt and pepper in a bowl large enough to toss the pasta.
4. Drain the pasta and peas and add to the bowl, tossing until well combined. Stir in chicken, preserved lemon and pine nuts. Divide among 4 bowls, then serve topped with chopped chives and parmesan.
   

   Notes

   • Preserved lemon is available from delis and gourmet food shops.