Garlicky Pasta Chicken Salad

[devonsmom]

 6      heads         garlic
     3/4  cup           olive oil
   4      sprigs        rosemary  -- optional
     1/4  cup           fresh basil leaves
   1      tablespoon    fresh rosemary leaves  -- or 1 tsp. dried
   8      ounces        corkscrew pasta  -- cooked and drained
   2      cups          chicken  -- cooked, cut in strip
     1/2  cup           green onion  -- sliced
     1/2  cup           parmesan cheese  -- freshly grated
     2/3  cup           walnuts  -- chopped, optional
                        salt and pepper to taste
                        lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute.  Drain

and peel.  Place peeled cloves in small saucepan with oil and optional
rosemary sprigs.  Cook gently, covered, stirring occasionally, for about
25 minutes or until garlic is tender.  Discard rosemary sprigs and puree
garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.
Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan,
salt and pepper.  Mix thoroughly.  Add more olive oil if needed to moisten

salad. Let salad sit for 1 hour a room temperature (provided its not a hot

room that will invite bacteria to go nuts!) or refrigerate, returning
mixture to room temperature before serving.  Toast walnuts in 375-degree
oven for 10 minutes.  Stir into the salad and serve over a mix of crisp,
chilled lettuces.