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Pepper & pesto pasta salad
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300g essential Waitrose Conchiglie Rigate
77g Cooks’ Ingredients Diced Pancetta
1 x 45g Sacla’ Classic Basil Pesto Pots
400g can essential Waitrose Chick Peas, drained and rinsed
280g jar Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained and very roughly chopped
Basil leaves, to garnish
1. Cook the pasta in a large pan of boiling water for 10–12 minutes until tender.
2. Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned.
3. Drain the pasta and cool under running water. Toss with the pancetta, pesto, chick peas and peppers. Scatter over the basil leaves and a good grinding of black pepper to serve.
This dish can be eaten warm or cold. Make ahead and chill for a day or two, then remove from the fridge an hour before serving.
Typical values per serving:
This recipe was first published in May 2016.