Pepper & pesto pasta salad

Name: Pepper & pesto pasta salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g essential Waitrose Conchiglie Rigate; 77 g Cooks’ Ingredients Diced Pancetta; 45 g Sacla’ Classic Basil Pesto Pots; 400 g essential Waitrose Chick Peas, drained and rinsed; 280 g Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained and very roughly chopped; Basil leaves, to garnish

This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.

4.5 out of 5 stars(2) Rate this recipe

Healthy

Serves4
CourseSide
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g essential Waitrose Conchiglie Rigate
77g Cooks’ Ingredients Diced Pancetta
45g Sacla’ Classic Basil Pesto Pots
400g essential Waitrose Chick Peas, drained and rinsed
280g Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained and very roughly chopped
Basil leaves, to garnish

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.