Tue, 26 July 2016
INGREDIENTS:
Pasta:
350g bow-tie pasta
300g cherry tomatoes
200g green beans
200g potatoes
350g chicken fillet
Extra virgin olive oil
Salt
Pesto sauce:
100g rocket salad
100g parmesan
50g pine nuts
3g garlic
Extra virgin olive oil
Salt
METHOD:
PASTA
Set a large pot of water to boil. Cook pasta according to package directions, usually 7/8 minutes.
Mix chopped green beans, potatoes and chicken fillet, together in large bowl.
Combine cooked pasta with tomatoes,green beans, potatoes and chicken fillet.
PESTO SAUCE
Put the garlic and salt into the bowl of a small food processor and pulse.
Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured.
Turn into a bowl and stir through the Parmesan Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.
Toss pasta salad before serving.
If you wish, you can turn the recipe into vegan way taking out parmesan and chicken fillet.
