- 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
- 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.
Recipe from Good Food magazine, August 2018