I used 200g of fine beans from Kenya, two chicken drumsticks from the fridge (roasted in the oven the day before at 180 deg C for thirty minutes, after being dressed with some sea-salt), and a large handful of penne pasta (wheat-free variety from Sainsbury's). Plus two spring onions.
Wash the beans, and bunch together with the stems all facing the same direction, and slice off the stems. Then dice the beans with a sharp knife, into 1cm pieces. Add to a pot of salted boiling water along with the similarly diced spring onions. Cook for ten minutes under glass, after turning down the heat to a simmer.
Add the penne to the pot, along with a dash of olive oil, and cook for another 10 to 12 minutes at a simmer. Stir frequently.
Strip the meat from the drumsticks and cover. No need to strip the skin before cutting with a knife. Put to one side.
Once the pasta and the beans are fully cooked, drain the water from the pot, using a sieve or the lid of the pot to hold in the contents. Then add cold water to the pot. Drain and repeat. Allow the pot and the contents to cool to room temperature (if you prefer your salads cold, put into the fridge for an hour).
Add three teaspoonfuls of green pesto sauce to the pot (which is essentially a mixture of basil and parmesan or other Italian cheese). Stir in thoroughly. Add the chicken pieces, and again, stir together thoroughly. The dish is now ready to serve.
Serve with black pepper and perhaps some Tabasco sauce. Delicious!
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