Chicken Caprese Pasta Salad

Pesto

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 20 g toasted pine nuts
• 40 g fresh basil leaves
• 80 g extra virgin olive oil
• 25 g lemon juice
• 1 garlic clove
• ½ tsp fine sea salt

Salad

• 300 g dried pasta (e.g. farfalle, fusilli)
• 1200 g boiling water
• 500 g chicken breasts, diced (2 cm)
• ¼ tsp ground black pepper
• ½ tsp fine sea salt
• 250 g cherry tomatoes, halved
• 250 g bocconcini (see tip)
  of mozzarella cheese, drained, diced (1 cm)