Centre Travel

125g mixed tomato, spinach and egg pasta shapes 15ml oilive oil 30ml red pesto 15ml lemon juice 1 clove garlic, crushed 225g roast chicken, without skin 175g cherry tomatoes, halved 6 spring onions, sliced 30ml chopped fresh mixed herbs 15ml toasted walnut pieces Cook pasta until just tender. In a large bowl, mix together olive oil, pesto, lemon juice and garlic. Drain pasta while still warm, and stir in the mixture. Cut chicken strips and add to the cooled pasta with the tomatoes, spring onions. Turn into a serving bowl, add the herbs and walnut pieces. Serves 4.

2 pitta pocket breads 1/3 cup mayonnaise 1 tablespoon milk 1 cup pasta (that resembles rice) 2 tablespoon olive oil 1 tablespoon lemon juice 1/4 cup shredded fresh basil 2 tablespoons chopped fresh chives 70g drained sun-dried tomatoes, sliced 150g mozzarella, chopped 1 cup stuffed green olives, halved Pesto Sauce Meatballs: 500g minced beef 70g stale breadcrumbs 2 cloves garlic, crushed 1 medium onion, grated 1 egg, lightly beaten oil for frying Combine mince, breadcrumbs, garlic, onion and egg in a bowl; mix well. Roll 2 level teaspoons of mixture into balls. Split pitta bread in half, cut into wedges. Brush half the pesto mixture onto the split side of bread. Place bread, split side up, on an oven tray. Bake in moderate oven about 15 minutes or until bread is crisp; cool. Combine remaining pesto mixture, mayonnaise and milk in a bowl, mix well. Add pasta to the pan of boilin...