Green Bean and Grilled Chicken Pesto Fusilli
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- 250 ml (1 cup) of Bonduelle Green Bean Purée
- 250 ml (1 cup) of olive oil
- 90 ml (6 tbsp) of parmesan cheese, grated
- 125 ml (1/2 cup) of pine nuts
- 15 ml (1 tbsp) of garlic
- 2.5 kg (10 cups) of fusilli
- 15 grilled chicken breast (80 g)
- 1.5ml (1 tbsp) of salt
- 1.5 ml (1/4 tsp) of pepper
Preparation
- Partially thaw the green bean purée and break into small pieces.
- In a food processor, add all ingredients, but only 20 ml of the olive oil. Pulse.
- Add the remaining oil until texture is smooth. Set aside.
- Cook fusilli in boiling water according to instructions on the package.
- Remove pot from hot element. Mix the pasta with the pesto sauce and add a little of the cooking water to thin it down if necessary.
- Serve with strips of grilled chicken. Serve immediately.
