Conchiglie rigate pasta salad with smoked chicken, hazelnut, scarmorza and sundried tomato pesto

Recipes / Meat

Get tomorrows lunchbox sorted with this scrumptious pasta salad recipe, courtesy of our friends at Barilla.

Recipe «Conchiglie rigate pasta salad with smoked chicken, hazelnut, scarmorza and sundried tomato pesto» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 350g Barilla conchiglie rigate, 1 jar Barilla sundried tomato pesto, 2 chicken breasts, smoked and shredded, 1 punnet of ripe truss tomato on the vine, quartered, 150g green beans, thinly sliced , 1/2 red onion, thinly sliced, 2 garlic cloves, crushed, 1/4 bunch of parsley, finely chopped , 150g hazelnuts, roughly chopped, 200g scamorza cheese, 1cm diced, Extra virgin olive oil, Rock salt, for pasta water, Sea salt and pepper, to taste.

Ingredients:

  • 350g Barilla conchiglie rigate 
  • 1 jar Barilla sundried tomato pesto 
  • 2 chicken breasts, smoked and shredded 
  • 1 punnet of ripe truss tomato on the vine, quartered 
  • 150g green beans, thinly sliced 
  • 1/2 red onion, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1/4 bunch of parsley, finely chopped 
  • 150g hazelnuts, roughly chopped 
  • 200g scamorza cheese, 1cm diced 
  • Extra virgin olive oil 
  • Rock salt, for pasta water 
  • Sea salt and pepper, to taste 

Instructions

  1. In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  2. Drop the Barilla conchiglie rigate into the water and stir. Cook according to the instructions on the pack.
  3. Meanwhile, in a large stainless steel bowl, combine the onion, garlic, tomatoes and some parsley with a little oil. Add salt and pepper, to taste. Stir well and set aside.
  4. A few minutes before draining the pasta, add the green beans to the water.
  5. Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
  6. At this stage, add the chicken, hazelnuts and cheese and stir in the Barilla sundried tomato pesto.
  7. Serve with a sprinkle of parsley, cracked black pepper and a drizzle of extra virgin olive oil.