Categories: dinner, lunch, salad

Ingredients

• 4 cups uncooked bow tie or spiral pasta
• 3 tbsp olive iol
• 1 cup dices chicken
• 1 cup marinated artichoke hearts cut into bite size pieces
• 2 tbsp finely cut red onion
• 1/4 cup pine nuts
• 1 cup basil pesto
• 1 cup grated permesean cheese
• 1 cup frozen peas, defrosted (or fresh if you can get them)
• salt and pepper to taste

Directions

1. cook pasta according to instructions on the package. Make sure the water is salted at least half a teaspoon per quart.

2. remove pasta from heat when pasta is cooked, but still firm.

3. drain water off. cool it quickly by running water over it.

4. tap excess water off and put into mixing bowl.

5. add olive oil coating pasta throughly.

6. mix in basil pesto, chicken, red onion, artichoke hearts and pine nuts. gently mix in peas and parmesan cheese.

7. salt and pepper to taste.

8. chill.

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