This dish was packed with flavor, and yet the pesto had no cheese/or substitutes, and very little oil. It just shows you how the right herbs and seasonings can pack a nice wallop into a dish and make it extraordinary.
Chicken and farfalle salad with walnut pesto (from CookingLight)
2 cups uncooked farfalle (I used multi-grain, from Barilla)
2 cups cubed cooked skinless boneless chicken breast
1 cup quartered grape or cherry tomatoes
2 tablespoons chopped pitted kalamata olives
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoon extra virgin oilve oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
curly leafed lettuce leaves
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, rinse with water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place a lettuc leaf on each of 4 plates; top each serving with salad mixture. Serves 4.