I had this simple and delicious pasta recipe at a restaurant once, and I’ve always wanted to recreate it at home. Having the pasta tossed in oil made the dish light, but the chicken, spinach and walnuts still make it filling. So simple and made in 20 mins, this will become your next go-to. Also, it is great when it goes great with beer like Big Rock Pilsner.

INGREDIENTS

375g Farfalle (bow-tie) pasta
200g canned corn kernels
3 cups spinach
1.5 cups chopped walnuts
1 roasted chicken, shredded
1 tbs oregano
1/4 cup good olive oil
1/2 cup parmesan, grated
2 tbs lemon zest
Salt and pepper to taste

INSTRUCTIONS

Bring a large saucepan of water to a boil on medium high heat. Add the pasta and simmer until cooked, about 5-10 mins. Meanwhile, place the corn, spinach, chicken and oregano in a large bowl.

Once the pasta is al dente, add to the large bowl. Add the olive oil and toss with the parmesan, lemon zest, salt and pepper. Serve immediately with Big Rock Pilsner.

Serves 6 – 8