Gather and weigh your ingredients
Pour the 2 Tablespoons of Pesto & the 2 Tablespoons of Olive oil in a medium bowl and set aside.
Set a medium saucepan of water on medium high heat and bring to the boil. Add the dried macaroni and cook according to packet instructions. Before you drain the pasta, remove 4 Tablespoons of the cooking liquid and pour into the bowl with the pesto and olive oil. Drain and refresh the cooked pasta. Drizzle a bit of olive oil into the pasta if you are not quite ready to dress the salad. Brush the Chicken Breasts on both sides with some Pesto Sauce. Sautee over medium heat until cooked through (approx 12-15 minutes) Remove from the pan and set aside. When cool enough to handle, slice into approx 1 cm pieces
Meanwhile, boil the eggs over a gently rolling pan of water for 12 minutes. Remove from the water, refresh and peel; cut into quarters
Using a small, dry fry pan over medium high heat, toast the pine nuts - shaking the pan constantly until golden - about 3 minutes. Tip into a container to cool, and repeat with the pumpkin seeds - sometimes the seeds will "pop"; don't worry about it and continue to cook until golden. Remove from the heat and cool
If you are using fresh peas, flash them for a few minutes in boiling water, drain and refresh. If using frozen peas, they don't require any prep.
Whisk the dressing, add the pasta, peas, spring onion, and 2/3 of the crumbled feta cheese. Add salt and white pepper to taste and gently mix together.