John Myers
Ingredients for 4 servings:
- 300 g chicken breast, alternatively beef fillet
- 250g penne
- 100 g walnuts or pine nuts
- 3 large garlic cloves
- 1 bunch of basil
- 1 package of arugula
- 2 avocados
- 1 mango(s), ripe
- 200 g cherry tomatoes
- 1 lime(s), squeezed
- 1 pinch(s) of cayenne pepper
- olive oil
- Salt
- Steak pepper
- black pepper
- e.g. Parmesan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cook the penne in well-salted water until al dente. Drain, add a splash of olive oil, mix, and let cool. For the pesto, first toast the walnuts in a dry pan over low heat. As soon as it begins to smell of walnuts, remove the pan from the heat. Wash and trim the arugula, then place half of it in a blender along with the basil. Peel and roughly chop the garlic cloves, and add them to the blender. Add the toasted walnuts and a splash of olive oil. Blend until smooth. Top up with olive oil until the mixture is lightly coated. Season with salt, black pepper, and cayenne pepper. Place the other half of the arugula in a large bowl. Dice the avocados and mango. Squeeze the juice of one lime over the avocado pieces to prevent oxidation and browning. Then scatter the avocado and mango cubes over the arugula. Wash and halve the cherry tomatoes, then add them to the bowl. Now add the cooled pasta. Cut the chicken breast into evenly thin strips and fry in a pan over medium heat with a little olive oil until golden brown. Lightly season with salt and pepper (steak pepper), then add it to the bowl along with the pesto and gently mix all the ingredients together. If you like cheese, you can either sprinkle Parmesan flakes over the salad at the end or blend the Parmesan cheese into the pesto while preparing it. Tip: For a slightly less expensive version, you can replace the chicken breast and walnuts with the same amount of thinly sliced beef fillet and pine nuts.
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