Chicken and pesto risoni

Pesto

• 40 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 1 tbsp pine nuts
• 1 garlic clove
• 3 - 4 sprigs fresh basil, leaves only (approx. 20 g)
• 40 g olive oil

Chicken pasta

• 150 g carrot, cut into pieces (2 cm)
• 150 g leek, white and light green parts only, cut into pieces
• 30 g olive oil
• 400 g skinless chicken thigh fillets, cut into pieces (approx. 3 cm)
• 2 tsp Chicken stock paste (see Tips)
• 500 g water
• 250 g dried risoni pasta
• 100 g frozen green peas, thawed