Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 1

Classic Crispy

Ingredients

Serves: 1

  • 2 handfuls Florette Classic Crispy
  • 150g wholewheat pasta
  • 4 x baby courgettes, thinly sliced
  • 1 tbsp pine nuts
  • 150g cooked chicken, torn or cut into bite sized pieces
  • 2 tbsp green pesto

Method

  1. Cook the pasta according to the packet instructions, then drain and cool under running water. Set aside.
  2. Heat a griddle pan or frying pan and add the courgette slices, without any oil. Cook for a few minutes on each side until golden then set aside. Toast the pine nuts in the same pan for a minute or two, being careful not to let them burn.
  3. Place the pasta into a bowl with the courgettes and pine nuts. Add the chicken and the pesto and stir to combine. Transfer to a lunchbox with the salad leaves on the side. Keep refrigerated until ready to eat.
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