Photography: André Martin

Recipe by Lucy Nunes and Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken, Pasta, Salad

Pasta and chicken salad with herb and lemon sauce

INGREDIENTS

375g fusilli pasta
½ cup parsley
½ cup basil
¼ cup (35g) slivered almonds, toasted
1 garlic clove, crushed
¼ cup (60ml) chicken stock
2 teaspoons grated lemon rind
¼ cup (60ml) lemon juice
300g shaved chicken, sliced

METHOD

1. Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan and keep warm.

2. Meanwhile, combine herbs, almonds, garlic, stock, lemon rind and juice in a food processor and process until finely chopped.

3. Add to warm pasta with chicken and toss to combine. Season to taste and serve.


In pictures: six ways with cold cuts