Recipe in collaboration with Libre de manger
Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Yield : 4-6 servings
To keep on enjoying the warm weather, here's a fresh and colorful recipe by Libre de manger in which she uses our Green Fruity Extra Virgin Olive Oil and Organic Cider Vinegar to make pesto sauce. Since you can eat this salad warm, it is an easy and delicious recipe that you'll be able to enjoy all year round!
INGREDIENTS
Almond and basil pesto
- 2 cups fresh basil
- ½ cup almonds
- ⅔ cup of Fruity Green extra virgin olive oil Maison Orphée
- ⅓ cup parmesan cheese
- 1 tbsp. organic cider vinegar Maison Orphée
- 3 garlic cloves, chopped
- Salt & pepper
- 1 bunch asparagus, stems removed and cut into sections
- 1 ½ cups cherry tomatoes, cut in half
- Drizzle of olive oil, for cooking
- Salt & pepper, to taste
- 3 cups penne rigate
- 2 cups cooked and sliced chicken
- 2 clementines, peeled and quartered
- ⅓ cup almonds, coarsely chopped
PREPARATION
- Cook pasta al dente according to package directions.
- Preheat oven to 425°F. On a baking sheet lined with parchment paper, spread the cherry tomatoes. Drizzle with olive oil and season. Mix well and bake for 10 minutes.
- Add the asparagus to the baking sheet. If necessary, add a little olive oil, salt and pepper. Mix the vegetables and continue cooking for 10 to 15 minutes or until the asparagus is tender.
- In a food processor, blend the pesto ingredients until smooth.
- In a large bowl, combine pasta, chicken, pesto, roasted vegetables, clementine segments and sliced almonds. Toss and serve.
Note: If you heat this salad, it is best not to add the clementines.
Photo credits Laurence Bergeron @libredemanger