Preheat the grill to hot.
Flatten your chicken breasts (I do this by laying them between sheets of cling film and bashing with a rolling pin). Pop them onto a baking tray and cook one side under the grill for 5 minutes, turn over and spread a teaspoon of the pesto onto each one and pop back under the grill for another 5 minutes or until cooked through.
Meanwhile, cook the pasta in boiling, salted water for 10 minutes or according to pack instructions.
Whilst the pasta is cooking halve the cherry tomatoes, and trim the green beans as necessary.
4 minutes before the end of the cooking time, throw in the green beans with the boiling pasta.
Cut the chicken into thin slices.
Drain the pasta and beans, stir in the rest of the pasta, the cherry tomato halves, the creme fraiche, chicken,salt and pepper and pine nuts.