Serves 1
Directions
- 1Get a small blender and tear all the leaves off the pesto plant. Jam them into the blender cup.
- 2Add garlic cloves, pine nuts and parmesan cheese.
- 3Add salt and olive oil (about half way up).
- 4Blend until smooth.
- 5In a large bowl, add the cooked mini bow ties pasta.
- 6Add grape tomatoes and artichoke hearts.
- 7Pour pesto over the pasta mixture.
- 8Add parmesan cheese, pine nuts, salt, and black pepper.
- 9Mix all ingredients well.
- 10Add fire roasted red peppers and mix again.
- 11Split a ciabatta roll and toast both sides.
- 12Spread mayonnaise on both sides of the toasted ciabatta roll.
- 13Add tomato, grilled chicken thigh, provolone cheese, and arugula to the bottom of the roll.
- 14Add the top of the roll.
- 15Cut in half and serve with the pasta salad.
Ingredients
- 1 plant basil leaves
- 0.25 cup garlic cloves
- 0.25 cup pine nuts
- 0.5 cup parmesan cheese
- 2 pinches salt
- 0.5 cup olive oil
- 6 cups mini bow ties pasta
- 1 cup grape tomatoes
- 1 cup artichoke hearts
- 1 cup fire roasted red peppers
- 2 tablespoons mayonnaise
- 2 pieces grilled chicken thighs
- 1 slice provolone cheese
- 1 handful arugula
- 1 pinch black pepper
- 1 piece ciabatta roll
Equipment
blenderknifecutting boardgrilllarge bowl
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