Tag Archive | pine nuts

Pesto Pasta Salad

500g fusilli pasta                                         pesto pasta salad

For the pesto:

1-1/2 cups lightly packed fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup fresh, finely grated Parmesan cheese

3 tbsp red- or white-wine vinegar

2 tbsp fresh lemon juice

2 tsp finely chopped garlic

1/2 tsp finely grated lemon zest

pinch salt

freshly ground black pepper

Salad ingredients:

Choose things like chopped cherry tomatoes, spinach leaves, feta, black olives, pine nuts.

  1. Cook the pasta according to instructions, drain and allow to cool.
  2. Put the pesto ingredients in a blender. Blend until smooth. Season with salt and pepper to taste.
  3. When the pasta is cool, add your choice of salad ingredients.
  4. Pour pesto over the salad and toss the salad well.

Mediterranean Chicken Casserole

Serves tuscan chicken

900g chicken fillets

2 cloves garlic

2 red chillies, finely chopped

2 dsp olive oil

2 red onions, sliced

900g ripe plum tomatoes, coarsely chopped (or 2 cans)

2 dsp red pesto

570ml chicken (or vegetable) stock

200g tinned chick peas

55g black olives

55g pine nuts

2 dsp sundried tomato paste

handful coriander

handful flat leaf parsley

1.Cut the chicken into long ribbon strips and place in a bowl with the garlic, chillies and half of the olive oil. Mix well and cover with cling film. Leave to marinate for at least one hour.

2. Place the other half of the olive oil in a large heavy-based pan and, when hot, add the chicken in batches if necessary. Cook until golden and crispy. Add the red onion and continue cooking for 3-4 minutes. Add tomatoes, pesto and stock and simer gently over a low heat for 45 minutes, keeping the lid on.

3. Add chick peas, pine nuts, olives and sundried tomato paste and heat through for a further 8-10 minutes.

This casserole is even better the next day! So you can complete steps 1 and 2 ahead of time (the day before you need it). Make sure you heat through completely and then add step 3 just before serving.

Garnish with coriander and parsley and serve with rice.