To make the pesto blend the basil, 30g pine nuts, garlic, grated Italian hard cheese and 3 tablespoons olive oil in a food processor until smooth. Season with salt and ground black pepper to taste.

Cook the pasta following packet instructions, until al dente. Drain, keeping back a ladle-full of cooking water.

Meanwhile heat the remaining tablespoon of oil in a large frying pan over a medium heat and add the frozen Linda McCartney Vegetarian Pulled Chicken. Cook, stirring, for 3 minutes.  Stir in 4 tablespoons water and cook for another 4-5 minutes, stirring, until steaming hot. Season to taste, then add the cooked pasta to the pan. Stir in the pesto sauce and remaining pine nuts, adding enough reserved cooking water to loosen the mixture. Serve immediately.