1. Boil Potatoes and Peas; wash and dry all produce. Cut potatoes into 3/4 inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until just shy of tender, 10-12 minutes. Add peas and continue boiling until both are fully cooked, 2-3 minutes longer. Drain.
2. With your hand on one chicken breast, cut 3/4 of the way through the center, parallel to cutting board, stopping before you slice through completely. Open it up and cover with plastic wrap. Pound with a mallet or heavy pan until 1/2 inch thick. Season with salt and pepper. Repeat with other chicken breast.
3. Heat a large, empty pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and not longer pink in center, 3-4 minutes per side. Remove from pan and set aside to rest.
5. Trim, then thinly slice scallions. Cut lemon in half. In a medium bowel, toss together peas, potatoes, scallions, pine nuts, 2 TBSP pesto and a squeeze of lemon. Season to taste with salt and pepper.
6. Finish and plate. Slice chicken into strips. Divide potato salad between plates. Drizzle with a squeeze of lemon and dollop with remaining pesto (if desired).
6.