Cold pasta salad with chicken thighs and avocado pesto

What goes in

• 200 g penne pasta
• 300 g chicken thighs, sliced into thin strips
• 2 cloves garlic, minced
• 150 g small cherry tomatoes, halved
• 30 g Parmigiano Reggiano, grated
• 30 g pine nuts
• 30 g fresh basil leaves
• 60 ml olive oil
• 1 ripe avocado
• 1/2 lemon, juiced
• 50 g arugula
• 1 tbsp olive oil (for frying)
• Salt and black pepper to taste

How to do it

1. 01

   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. 02

   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. 03

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

4. 04

   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. 05

   Add minced garlic and cook for 30 seconds until fragrant.

6. 06

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

7. 07

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

8. 08

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