By Harlene Deane

Instead of chopping, you’ll rip the herb leaves in this pasta filled with cilantro, mint and basil. The large pieces create a zesty dish with a refreshing rustic quality. Serves six.

<strong>Grilled chicken &amp; herbed farfalle</strong>

<strong>Ingredients</strong>
Kosher salt
12 oz. dried farfalle pasta (bow ties)
10 tbsp extra-virgin olive oil
2 large boneless, skinless chicken breasts (about 1 lb. total)
Freshly ground black pepper
7 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp. cumin
1/4 cup packed fresh flat-leaf parsley leaves
1 cup packed cilantro sprigs
1/2 cup lightly packed fresh basil leaves, torn
1/4 cup packed fresh mint leaves, torn
1 cup packed fresh arugula (tough stems removed)
6 lemon wedges

<strong>DIRECTIONS</strong>
In a large pot, bring 6 quarts of water and 2 tbsp salt to a boil. Add the pasta and cook until al dente, 10-12 min. Drain and toss it immediately with 1 tbsp of the olive oil. Let the pasta cool completely in the fridge.
Heat a grill pan or your outdoor grill. Brush the chicken breasts with
1 tbsp of the olive oil. Grill the chicken breasts until golden on one side, 4-5 minutes. Turn, season with salt and pepper, and continue to grill until golden and cooked through. Let the chicken cool and then cut it on the diagonal into thin strips. Set aside.
In a large bowl, whisk the remaining 8 tbsp of olive oil with the lemon juice, garlic and cumin. Season to taste with salt and pepper. Add the farfalle, sliced chicken, parsley, cilantro, basil, mint and arugula and toss well. Season to taste with salt and pepper. Serve and garnish with the lemon wedges.
Just add your favorite crusty bread, a glass of wine and enjoy!