Chicken pasta salad
Oct 31, 2009 1:00pm- 20 mins cooking
- Serves 4
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Ingredients
Chicken pasta salad
- 375 gram large shell pasta
- 1 cup (120g) frozen peas
- 3 cup (480g) shredded barbecued chicken
- 45 gram baby rocket leaves
Rocket pesto
- 45 gram baby rocket leaves
- 2 tablespoon pine nuts, roasted
- 1/2 cup (40g) grated parmesan cheese
- 2 teaspoon finely grated lemon rind
- 1 teaspoon lemon juice
- 1/4 cup (60ml) olive oil
Method
Chicken pasta salad
- 1Cook pasta in large saucepan of boiling, salted water until tender. Add peas during last 2 minutes of pasta cooking time; drain.
- 2Meanwhile, to make rocket pesto, blend or process rocket, nuts, cheese, rind and juice until finely chopped. With motor operating, gradually add oil in a thin steady stream; blend until pesto is smooth.
- 3Combine pasta, peas and rocket pesto in large bowl with remaining ingredients.
