Tuesday, April 16, 2013

Pesto Pasta with Chicken, Tomato & Avocado

This can be a very quick weeknight meal to throw together, especially if you have baked your chicken and made the pesto ahead of time.  As a rare treat for the family, I bought some wheat pasta to make this with.  Usually I use pasta made from gluten free or low gluten grains.   

Ingredients (serves 4-6):
500g spaghetti
2 chicken fillets, baked with a sprinkle of Herbamare, diced
2 avocadoes, diced
2 tomatoes, diced

Basil pesto:
50g parmesan, cubed
2 garlic cloves
Leaves from 1 bunch of basil
2 handfuls cashews
2 handfuls pinenuts
Sea salt and pepper to taste
1/2 cup extra virgin olive oil

1.  Cook the pasta as per the packet directions, drain, rinse and set aside.

2.  To make the basil pesto: add parmesan and garlic to food processor or Thermomix.  Process until finely chopped (5sec/sp7 in Thermomix).  Add basil, nuts and season with salt and pepper.  Process again for a few seconds or until finely chopped (5sec/sp7 in Thermomix).  Then with the blades running (speed 3 in Thermomix), add the olive oil in a thin stream through the hole in the lid.

3.  In a large bowl, combine the cooked pasta, chicken, avocado, tomato and pesto.  Toss to combine.  Serve with a drizzle of extra olive oil. 

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