It's a stir-through pasta so the work lies more in the boiling, cutting, chopping and shredding.
Serves 4.
Fusili pasta, 1 pack
Pesto sauce, 4 tablespoons
Grilled spring chicken, deboned and torn into chunks
Minced garlic and onion, with lemon juice
Broccoli cut up and boiled
Cherry tomatoes, halved
1 small cup of plain yogurt
2 tablespoons of low fat mayonnaise
Dill
The trick is to stir through everything when the pasta's hot and just out from the water.
Serve warm or cold.
With ground black pepper, crushed walnuts and shaved Parmesan cheese.
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