Chicken, Pasta & Bean Salad With Basil Pesto
Put the basil leaves into a mortar and bash them with the pestle until they become a rough pulp. Add the garlic and nuts and bash repeatedly. Using a metal spoon, stir in the olive oil, followed by the cheese. Add salt to taste, if necessary, but bear in mind that the Parmesan is salty. Alternatively, put all the ingredients into a small food processor and blitz until you have a roughish paste.
Cook the pasta, if using, in plenty of well-salted water in a large pan until al dente. Steam or boil (in the pasta water) the green beans until tender. Drain the pasta and beans and put into a mixing bowl with a tablespoon of olive oil to stop them sticking. Allow to cool.
Stir in the chicken, tomatoes and pesto. Taste and adjust the seasoning as necessary. Serve with a few basil leaves.
Recipe courtesy of The Low Carb Italian Kitchen by Katie and Giancarlo Caldesi, published by Kyle Books, March 2023, Hardcover £20. Photography by Susan Bell
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