Chicken linguine with tomato and basil pesto

Instructions

1 Process the basil leaves, tomatoes, almonds, garlic and parmesan in a food processor for 1 minute. Add the olive oil, lemon juice and 1/2 cup water and pulse for 1-2 minutes, or until it forms a smooth paste. Set aside.

2 Cook the linguine in a large pot of boiling water for 11 minutes (or following packet instructions) until al dente. Drain and return pasta to the saucepan. Add the chicken and pesto to the saucepan and stir well to combine with the pasta. Serve in individual bowls, sprinkled with reserved basil leaves.