Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas

Name: Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas
Ingredients: 1 1/2 cups frozen peas, thawed; Good basic kitchen salt, for the water; 1 3/4 cups water; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon fine sea salt; 1 cup white long-grain rice; 2 cups packed fresh mint leaves, plus a small handful of leaves for garnishing; 1 cup fresh basil leaves; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup pine nuts; 1/4 cup fresh lemon juice; 1 small garlic clove, peeled; 1 1/2 cups small to medium shreds roast chicken; 1 small cucumber, peeled, deseeded and cut into 1/4-inch cubes; 3 scallions, thinly sliced on a long diagonal