Perilla Pesto Chicken Penne

Cut 300g chicken breast into 3cm bite-size pieces and pat the surface dry.

Season evenly with 0.5 teaspoon salt and 0.5 teaspoon black pepper, then let it sit for 10 minutes so the seasoning can settle.

Add 30g perilla leaves, 40g walnuts, 25g Parmesan, 3 tablespoons olive oil, and 1 tablespoon lemon juice to a blender.

Pulse in short bursts, scraping the sides as needed, so the pesto turns thick without losing its green color.

Cook 320g penne in vigorously boiling salted water for 1 minute less than the package time.

Reserve 1 cup of the starchy pasta water before draining, and keep the penne slightly firm so it can finish in the sauce.

Heat 2 tablespoons olive oil in a pan over medium heat and cook 1 tablespoon minced garlic for about 30 seconds, just until fragrant. Add the chicken, raise to medium-high heat, and cook 5-6 minutes until golden and fully cooked.

Add the cooked penne and perilla pesto to the pan, then lower the heat to low so the pesto does not darken or separate.

Toss while adding pasta water a little at a time until the sauce coats the outside and inside of the penne.

Add the remaining 25g Parmesan and toss for 1 more minute until the sauce looks glossy and clings to the pasta.

Check thickness and seasoning, adjust with salt if needed, then plate and serve while warm.