Cold pasta salad with chicken thighs and avocado pesto

How Maurice does it

1. 1

   Cook the penne in salted boiling water until al dente. Drain and rinse immediately under cold water to stop cooking and prevent sticking. Set aside.

2. 2

   While pasta cooks, make the pesto: in a tall measuring cup or blender, combine grated Parmigiano, pine nuts, basil leaves, olive oil, and a squeeze of lemon juice. Blend with a hand blender until smooth.

3. 3

   Scoop the avocado flesh into the pesto and blend again until creamy. Set aside.

4. 4

   Heat 1 tbsp olive oil in a wok over high heat. Add sliced chicken thighs and stir-fry until browned and cooked through, about 5-6 minutes.

5. 5

   Add minced garlic and cook for 30 seconds until fragrant.

6. 6

   Lower the heat, add the halved cherry tomatoes, and cook briefly (1-2 minutes) just to soften slightly, keeping them mostly intact.

7. 7

   In a large bowl, combine the cold pasta, cooked chicken and tomatoes, and the avocado pesto mousse. Toss well to coat.

8. 8

   Plate the pasta in shallow bowls. Top with fresh arugula and extra grated Parmigiano Reggiano. Serve immediately.