Step 1

Heat 1 tablespoon oil in a large, deep (25cm base) ovenproof frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add chicken. Cook, stirring, for 3 minutes or until chicken just changes colour. Add garlic. Cook for 30 seconds. Add stock, 3/4 cup water and pasta. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until pasta is almost cooked.

Step 2

Meanwhile, place pistachio, basil and parsley in a small food processor. Process until finely chopped. Add remaining 2 tbs oil and lemon juice. Process until well combined.

Step 3

Preheat oven to 220C/200C fan-forced.

Step 4

Add cream and pesto to pasta mixture. Season well. Stir to combine. Stir in broccoli and spinach. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is golden. Serve bake topped with extra basil, parsley and lemon zest.