FRIJE

Instructions

• 1.   PESTO PREPARATION
• 2.   Wash the basil and peel the garlic clove
• 3.   In the bowl of your food processor, blend the garlic, basil leaves, olive oil, water, almond powder, salt, and parmesan cheese. Add a little water if necessary until desired consistency is reached.
• 4.   Store in an airtight container in the refrigerator.
• 5.   SALAD PREPARATION
• 6.   Cook the pasta in a large pot of boiling water for the time indicated on the package. Drain and place in a salad bowl.
• 7.   Season the chicken breast with salt, chili, and a few spices of your choice. Cut it into thin strips and brown it for 5 to 6 minutes in a hot pan.
• 8.   Wash the zucchini, slice it into very thin slices, and sauté it in a drizzle of olive oil for 2 to 3 minutes over high heat with a little salt. You can cook the zucchini and chicken at the same time. You can also use a mandoline or a peeler to make zucchini tagliatelle and cook them more quickly.
• 9.   Mix the pasta, washed cherry tomatoes cut in half, zucchini, pesto, grilled chicken, pine nuts, arugula, olives cut into small pieces, and a tablespoon of pesto. Top with shaved parmesan cheese made with a peeler.

Notes & Suggestions

• Variations and Tips:
  
  - Replace the chicken with 2 hard-boiled eggs.
  - Vary the flavors by replacing the chicken with tuna, and the zucchini with bell peppers, etc.
  - Store the pesto in a jar (like a jam jar) for up to 2 weeks in the refrigerator.

Nutritional information *