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Pepper & pesto pasta salad
This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.
Healthy
Serves4
CourseSide
Prepare5 mins
Cook15 mins
Total time20 mins
Ingredients
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
Method
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.
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.
