Parsnip ‘penne’ and chicken salad

Ingredients

• 1/3 cup extra virgin olive oil
• 3 teaspoon finely grated lemon rind, plus extra to serve
• 1/4 cup lemon juice
• 2 tablespoon finely chopped flat-leaf parsley
• 1/2 cup pecans
• 300 gram shredded cooked chicken
• 60 gram baby rocket leaves
• 250 gram baby roma tomatoes, halved
• 4 cup vegetable stock
• 6 parsnips
• 2 teaspoon finely grated lemon rind
• 1/3 cup flaked parmesan