This recipe is quick to assemble and makes a large portion, enough to add to a family bbq, umu or feast. If it’s just for the family, halve the amount of ingredients.
Cook pasta according to instructions on the package. When pasta is cooked, but still firm (al dente) remove pasta from heat and drain away water with a sieve
Place drained pasta in a bowl and toss through pesto while the pasta is still warm (you can eat it as a meal at this point)
Put pesto pasta aside to cool to room temperature
Once pesto pasta has cooled add all other ingredients and toss gently
Serve
500 g
pasta spirals or macaroni
3 cups
shredded chicken, skinless
200 g
feta Cheese crumbled
50 g
pesto
3 cups
baby spinach leaves
1
red capsicum , chopped
½
red onion, finely chopped
1
cherry tomatoes, punnet, halved
Per serve
Energy
1356kJ
Total Fat
10.2g
Saturated Fat
4g
Total Carbohydrate
34.8g
Sugars
1.8g
Total Fat
3.2g
Sodium
348mg
Method
Cook pasta according to instructions on the package. When pasta is cooked, but still firm (al dente) remove pasta from heat and drain away water with a sieve
Place drained pasta in a bowl and toss through pesto while the pasta is still warm (you can eat it as a meal at this point)
Put pesto pasta aside to cool to room temperature
Once pesto pasta has cooled add all other ingredients and toss gently
Serve
Method
Cook pasta according to instructions on the package. When pasta is cooked, but still firm (al dente) remove pasta from heat and drain away water with a sieve
Place drained pasta in a bowl and toss through pesto while the pasta is still warm (you can eat it as a meal at this point)
Put pesto pasta aside to cool to room temperature
Once pesto pasta has cooled add all other ingredients and toss gently
