PASTA SALAD WITH SPIEDINI

INGREDIENTS:

• 14oz fusilli pasta
• 1 jar Saclà Pesto alla Genovese
• 10 oz cherry tomatoes
• 7 oz french beans, chopped and lightly boiled
• 7 oz courgettes, chopped and lightly boiled
• 8 mini mozzarella balls
• 7 oz chicken breast, diced in 8 pieces
• A tbsp of your favourite oil
• Black pepper
• 8 skewers

METHOD:

• Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
• Heat oil in a small non stock pan and gently fry the diced chicken.
• Thread alternately tomatoes, mozzarella and chicken on to wooden or metal skewers.Make sure the skewers are tightly packed. Toss with the pesto.
• Drain the pasta well and refresh under running cold water. Transfer to a large serving bowl and stir through the whole jar of Saclà Pesto alla Genovese, the remaining cherry tomatoes previously halved and the cooked vegetables.
• Season well with plenty of ground black pepper and serve immediately accompanied by the skewers.

Tip: If using wooden skewers, soak for 30 mins in cold water before using
Tip: Thread a variety of combinations on the skewers; olives, zucchini, peppers and prawns.