A delicious variation on warm pasta is a pasta salad. Lovely in summer. This salad is incredibly versatile. We've made one with avocado, sweet peppers and chicken. Prepare some extra, then you already have a lunch for work the next day.
Heat a dry frying pan and roast the pine nuts on medium heat in about 3 minutes until golden brown. Cool them on a plate.
Rub the chicken with chicken seasoning. Heat the olive oil in a frying pan. Fry the chicken over a medium heat until golden brown and cooked in about 10 minutes. Leave to cool a little, then slice the chicken.
Cook the fusilli according to the instructions on the package. Drain.
In the meantime, slice the sweet peppers into strips and the onion into half rings.
Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into cubes.
Mix all the ingredients, season to taste with the pesto and salt and pepper.
Prefer a vegetarian version? Replace the chicken breast with drained chickpeas or halved mini mozzarella balls.
