This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.
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Cook the pasta in a large pan of boiling water for 10–12 minutes until tender.
Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned.
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 when made using specific products in recipe
Energy | 2,008kJ/ 477kcals |
|---|---|
Fat | 16.1g |
Saturated Fat | 3.8g |
Carbohydrates | 65.7g |
Sugars | 4.5g |
Fibre | 6.9g |
Protein | 17.4g |
Salt | 1.5g |
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