John Myers
Ingredients for 4 servings:
- 300 g pasta (croissants)
- salt water
- 2 tbsp oil
- 400 g chicken breast fillet(s), diced
- 5 tbsp pesto rosso
- 1 tsp lemon juice
- 2 clove(s) garlic, squeezed
- 75 g pine nuts
- 250 g cherry tomatoes
- 4 spring onions
- 130 g cheese (Gouda), diced
- 3 tbsp fresh basil, cut into thin strips
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Cook the pasta in salted water according to the package instructions. Heat 1 tablespoon of oil in a pan and fry the chicken breast cubes until golden brown. Season with salt and pepper. For the dressing, combine the pesto with 1 tablespoon of oil, the lemon juice, and the crushed garlic. Toss the pasta (while still warm) with the pesto dressing and let cool. Toast the pine nuts in a dry pan until golden brown, stirring constantly. Slice the spring onions into thick rings or pieces. Quarter the cherry tomatoes. Add the chicken, spring onions, and tomatoes to the pasta salad and mix. Before serving, add the Gouda cubes and the finely sliced fresh basil (this works great with scissors). Season to taste with salt and pepper if desired.
Facebook Comments