Recipes
Chicken pesto pasta salad
Ingredients
For 4 people
- 300g spinach pasta
- 150g smoked chicken strips
- 1 red pointed pepper
- 190g green pesto
- 240g black olives sliced (115g)
- 40g pine nuts
Serving tip:
• Arugula
Chicken pesto pasta salad
Step 1: Clean the pepper and cut into small cubes.
Step 2: Heat a frying pan without oil and roast the pine nuts in a few minutes until they have a golden brown colour.
Step 3: Cook the pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water). Drain the pasta and store some of the cooking liquid.
Step 4: Drain the moisture from the olives and let it drain for a while.
Step 5: Put the pasta in a baking dish or bowl and mix the chicken strips, pepper cubes, pesto and olive slices together.
Step 6: Season with some salt and pepper, garnish with the pine nuts and serve with fresh arugula.
Variation tip:
For a smoother whole, you can mix the pesto with 100ml of yogurt. Also delicious with sun-dried tomatoes!
Groceries
- 2 sachets of Sophini spinach pasta
- 1 cup smoked chicken strips
- 1 red pointed pepper
- 1 jar of green pesto (190g)
- 1 jar of black olives in slices (240g; 115g drained weight)
- 1 bag of pine nuts (40g)
- 1 sachet of arugula
From the kitchen cabinet:
Salt, Pepper
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