Nathalie Dupree's Pasta Salad with Pesto, Pine Nuts, Chicken, and Grapes

Step 1

Cook the Pasta, by filling a large pot half full of water, covering, and bringing to a boil over high heat.

Step 2

Add about 1 tablespoon salt, return to the boil, and then stir in pasta.

Step 3

Cook uncovered, stirring now and then, until tender but tender --- just right to the bite (test it!), 10 - 13 minutes.

Step 4

Reserve 3/4 cup pasta cooking water, and then drain pasta well; return pasta to the pot and cover to keep warm.

Step 5

Make the Pesto, combining the fresh herbs and olive oil in a blender or food processor and covering with the lid..

Step 6

Process or blend, stopping often to scrape down the sides, until evenly combined into a rich green velvety sauce.

Step 7

Transfer to a medium bowl and stir in the cheese.

Step 8

Add 1/2 teaspoon salt and a good grind of pepper; taste and adjust seasonings if needed; then set aside.

Step 9

To toast the pine nuts. pour remaining 2 teaspoons olive oil into a skillet and warm over medium high heat.

Step 10

Add pine nuts and cook, stirring often, until very lightly brown and aromatic; then turn out onto a plate to cool..

Step 11

Combine pasta, pesto sauce, and chicken, and toss to mix well; add a few splashes of pasta water to help coat the pasta with the sauce.

Step 12

Add the pine nuts, grapes, cherry tomatoes, spinach, and green onions and toss well.

Step 13

Add 1 teaspoon salt and 1/2 teaspoon pepper; then taste and adjust to your liking.

Step 14

Transfer to a big serving bowl and garnish with herbs if desired

Step 15

Serve at room temperature.