Pesto pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 400g mini pasta shapes
- 200ml crème fraîche
- 4 tbsp fresh pesto
- ½ cucumber, cut into small cubes
- 16 cherry tomatoes, cut into quarters, or halved
- 200g frozen peas, cooked and chilled
- handful basil leaves
Method
- STEP 1
Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
- STEP 2
When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.
