Save to your scrapbook
Pepper & pesto pasta salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
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.
Cook’s tip
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:
Energy |
2,008kJ 477kcal |
---|---|
Fat | 16.1g |
Saturated Fat | 3.8g |
Carbohydrate | 65.7g |
Sugars | 4.5g |
Protein | 17.4g |
Salt | 1.5g |
Fibre | 6.9g |
per serving
This recipe was first published in Fri May 27 09:55:00 BST 2016.
Average user rating