Pasta salad with asparagus and chicken

Cut the asparagus into pieces of 5 cm. Boil the pasta and asparagus in a large pan with plenty of boiling water with salt in approx. 10 min. Al dente. Heat the oil in a frying pan and fry the walnuts for 1 min. Drain on kitchen paper and sprinkle with salt.

Chop the onion. Heat the rest of the oil in the frying pan. Squeeze the garlic over the pan and fry gently with the onion for about 2 minutes. Add the chicken breast and cook brown and done in about 5 minutes. Sprinkle with salt and pepper.

Drain pasta and asparagus in a colander. Transfer to a dish. Scoop the chicken and pesto through. Season to taste with pepper and salt. Garnish with walnuts. Serve the salad hot or cold.