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Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top.Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky. Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water.Halve or quarter the tomatoes, add to the chicken and give the pan a shake. Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes.Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste. Squash in the unpeeled garlic through a garlic crusher.Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Reserve cup of pasta water and drain pasta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. If you make this Pesto Pasta Salad recipe for your family be sure to leave me a comment letting me know what you think.On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. I can never get enough of this GREEK PASTA SALAD.My mom’s CRAB PASTA SALAD is my personal favorite.If you are looking for a classic that is always a hit make my TACO PASTA SALAD.
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If you are looking for even more pasta salads to bring to a party, make sure you check out these goodies:
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Following the directions on the box is always a great idea, since different noodle types (i.e. It sounds like a no brainer, but one of the big keys to a perfect pasta salad recipe is the noodles. Whatever you decide to use, you will need 1 cup. I used a store bought pesto sauce in this recipe, but if you have a homemade recipe that you love, go for it! I love pasta salads for how easy they are to change up. You could also go with the big ball, but make sure you buy fresh mozzarella. MOZZARELLA PEARLS: I went for the pearls because they mimic the same size and shape as the tomatoes which is great for bites.TOMATOES: You want to get cherry tomatoes because they hold up best in this pasta salad, maintaining their shape and not getting mushy.PASTA: I used cavatappi because those spirals hold pesto sauce so well, but you could also use elbows.I would say to get those from your garden too, but my kiddos usually eat those plants clean. This is also a great summer time recipe because you can make your own pesto with basil from your garden and grab a container of cherry tomatoes from the farmer’s market. The flavors of the fresh mozzarella and the ripe cherry tomatoes go perfectly with the pesto in this salad. With only four ingredients, you are going to love this Easy Pesto Pasta Salad recipe. I love easy recipes that I can throw together in a snap to bring to get-togethers and this one definitely fits the bill.