in Italy

Italian pasta salad with pesto Genovese

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Ingredients for 4 servings:

  • 250 g pasta (farfalle)
  • 200 g chicken breast
  • 200 g cocktail tomatoes
  • 1 bunch of arugula
  • 100 g Pesto Genovese
  • some olive oil
  • some salt
  • Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in plenty of salted water until al dente, drain, and place in a bowl. Drizzle a little olive oil over the pasta and stir to prevent it from sticking. Fry the chicken breast in a pan with oil, season with salt and pepper. Remove from the pan, let cool, and dice. Wash and quarter the tomatoes. Wash and chop the arugula. Place all ingredients in a bowl, top with the Pesto Genovese and a little oil, and mix well. Let the salad marinate in the refrigerator for 1 hour. Season again with salt and pepper before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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