Ingredients

• 350g Barilla conchiglie rigate
• 1 jar Barilla sundried tomato pesto
• 2 chicken breasts, smoked and shredded
• 1 punnet of ripe truss tomato on the vine, quartered
• 150g green beans, thinly sliced
• 1/2 red onion, thinly sliced
• 2 garlic cloves, crushed
• 1/4 bunch of parsley, finely chopped
• 150g hazelnuts, roughly chopped
• 200g scamorza cheese, 1cm diced
• Extra virgin olive oil
• Rock salt, for pasta water
• Sea salt and pepper, to taste

Method

• Step 1 In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
• Step 2 Drop the Barilla conchiglie rigate into the water and stir. Cook according to the instructions on the pack.
• Step 3 Meanwhile, in a large stainless steel bowl, combine the onion, garlic, tomatoes and some parsley with a little oil. Add salt and pepper, to taste. Stir well and set aside.
• Step 4 A few minutes before draining the pasta, add the green beans to the water.
• Step 5 Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
• Step 6 At this stage, add the chicken, hazelnuts and cheese and stir in the Barilla sundried tomato pesto.
• Step 7 Serve with a sprinkle of parsley, cracked black pepper and a drizzle of extra virgin olive oil.