Pesto pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 400g mini pasta shapes
- 200ml crème fraîche
- 4 tbsp fresh pesto
- ½ cucumbercut into small cubes
- 16 cherry tomatoescut into quarters, or halved
- 200g frozen peascooked and chilled
- handful basil leaves
Nutrition: Per serving
- kcal420
- fat19g
- saturates10g
- carbs49g
- sugars5g
- fibre6g
- protein11g
- salt0.3g
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.
