Chicken And Farfalle Salad With Walnut Pesto

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2 cups uncooked farfalle (bow tie pasta; about 6 ounces)

2 cups cubed cooked skinless, boneless chicken breast

1 cup quartered cherry tomatoes

2 tablespoons chopped pitted kalamata olives

1 cup basil leaves

1/2 cup fresh parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

1 1/2 tablespoons extravirgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon salt

1 garlic clove

4 curly leaf lettuce leaves

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