Directions

1. Place the frozen green beans in a colander and run under lukewarm water until fully defrosted. Spread them onto a clean kitchen towel and pat them completely dry. Heat 2 tablespoons of oil in a large skillet over high heat. Once the skillet is hot and the olive oil is smoking, add the dried beans and cook, tossing occasionally, until they are blistered and charred in spots, about 2-3 minutes. Remove from the skillet with tongs and set aside. Season with salt and pepper.

2. In the same skillet, add a bit more oil if needed. Season the chicken chunks with salt and pepper, then sauté over medium-high heat until golden brown and cooked through. Remove and set aside with the beans.

3. Bring a large pot of salted water to a boil. Add the radiatori pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

4. While the pasta cooks, combine basil, hazelnuts, garlic, parmesan, lemon juice, and salt in a food processor. Pulse while slowly drizzling in olive oil until smooth.

5. Return the blistered beans and chicken to the skillet. Add the cooked radiatori and the pesto. Toss over low heat until well coated, adding a tablespoon of the reserved pasta water to reach your desired consistency.

6. Garnish with extra parmesan and serve immediately with sliced focaccia bread.