Orzo pasta with chicken and pesto

Pesto

• 40 g Parmesan cheese, cut in pieces
• 10 g pine nuts
• 1 garlic clove
• 20 g fresh basil leaves
• 40 g olive oil

Chicken orzo pasta

• 150 g carrots, cut in pieces
• 150 g leek, cut in pieces
• 30 g olive oil
• 400 g chicken breasts, skinless, boneless, cut in cubes (3 cm)
• 1 heaped tbsp chicken stock paste, homemade
  ou 1 chicken stock cube (for 0.5 l), crumbled
• 500 g water
• 1 tsp salt
• 100 g frozen green peas
• 250 g pasta, dried, type risoni or similar short dried pasta