Ingredients

Basil Pesto:
1 cup fresh basil leaves
1 cup fresh spinach leaves
2 tablespoons minced garlic
1/4 cup pine nuts
1/4 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup vegetable oil

In a food processor, place basil leaves, spinach leaves, garlic, pine nuts, cheese, salt and pepper. Pulse on and off 5 to 6 times to chop the basil and spinach. With the motor running, add the olive and vegetable oils in a slow stream. Pesto should be creamy in texture. Taste for seasoning.

Salad:
1 pound imported farfalle (bowtie)
2 tablespoons olive oil
1 large onion, thinly sliced (use a sweet onion, such as Vidalia, Walla Walla or Maui, if available)
2 pounds boneless, skinless chicken breasts, grilled or broiled
1 cup sun-dried cranberries

Directions

Cook pasta until "al dente," then drain and rinse under cold water to stop cooking process. Set aside in a large mixing bowl. Heat the olive oil in a medium skillet. Sauté the onion until golden, about 7 to 10 minutes. Add to pasta. Cut the cooked chicken breasts into 1-inch pieces and add to pasta along with the cranberries. Gently stir the basil pesto into pasta mixture until it is coasted with the pesto. Taste for seasoning and add more salt and pepper if needed. Serves 6-8.