Cook the pasta in boiling salted water for about 8 minutes. Then drain, quench and allow to drain. Let the noodles cool down. For the pesto, peel and finely chop the garlic. Chop the pine nuts. Wash the basil and remove the leaves.
Grate the parmesan. Grind garlic, pine nuts, basil and parmesan finely in the universal chopper. Add 100 ml oil bit by bit. Stir in lemon juice. Season to taste. Clean, wash and cut spring onions into rings. Wash and chop the tomatoes. Mix with spring onions, noodles and pesto. Cover and let it simmer for about 30 minutes. Wash the fillet, dab dry and fry in 1 tablespoon of oil per side for about 6 minutes. Season with salt and pepper.
Clean, wash and cut spring onions into rings. Wash and chop the tomatoes. Mix with spring onions, noodles and pesto. Cover and let it simmer for about 30 minutes. Wash the fillet, dab dry and fry in 1 tablespoon of oil per side for about 6 minutes. Season with salt and pepper. Cut the chicken fillets open and arrange on the salad. Garnish with fresh herbs and lemon
Waiting time approx. 15 minutes