Ingredients
Cilantro Pesto:
2 cups tightly packed fresh cilantro leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
2 cloves garlic
1 cup olive oil
Roasted Tomatoes:
2 cups grape tomatoes, cut in half
1/2 shallot, thinly sliced
Olive oil, for drizzling
Salt and freshly ground black pepper
Salad:
4 cups cooked rotini pasta, cooled
4 cooked chicken breasts (we used grilled), cooled and cut into cubes
Parmesan shavings, for garnish
Fresh cilantro leaves, for garnish