Summary

Ingredients

• 300 g chicken breast, alternatively beef fillet
• 250 g penne
• 100 g walnuts or pine nuts
• 3 large clove (s) garlic
• 1 bunch basil
• 1 packet rocket
• 2 avocado (s)
• 1 mango (s), ripe
• 200 g cherry tomato (s)
• 1 lime (s), pressed
• 1 pinch (s) cayenne pepper
• olive oil
• salt
• Steak pepper
• Black pepper
• Parmesan

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Instructions

1. Cook the penne in well-salted water until al dente. Drain, add a dash of olive oil, mix and let cool.
2. For the pesto, first roast the walnuts in a dry pan over low heat. As soon as it starts to smell like walnuts, take the pan off the heat. Wash and clean the rocket, then put half of the rocket together with the basil in a blender. Peel off the garlic cloves, chop them roughly and also put them in the blender. Add toasted walnuts and a good dash of olive oil. Puree until a homogeneous mass is obtained. Top up with olive oil until the mixture is lightly moistened with oil. Season to taste with salt, black pepper and cayenne.
3. Put the other half of the rocket in a large bowl. Cut the avocados and mango into cubes. Drizzle the avocado pieces with the juice of a lime to prevent oxidation and browning. Then spread the avocado and mango cubes over the rocket. Wash the cocktail tomatoes, cut in half and also add to the bowl. Now add the cooled pasta.
4. Cut the chicken breast into thin strips and fry in a pan over medium heat with a little olive oil until golden brown. Lightly salt and pepper (steak pepper), then add to the bowl with the pesto and carefully mix all ingredients together.
5. If you like cheese, you can either add Parmesan flakes to the salad at the end or puree Parmesan when preparing the pesto.
6. Tip: For a slightly less cost-effective variant, the chicken breast and walnut kernels can be exchanged for the same amount of thinly sliced beef fillet and pine nuts.