Pesto pasta salad

family kids packed lunch pasta pesto picnic vegetarian

N/A

Source

Ingredients

400g mini pasta shapes

200ml crème fraîche

4 tbsp fresh pesto

½ cucumber , cut into small cubes

16 cherry tomatoes , cut into quarters, or halved

200g frozen peas , cooked and chilled

handful basil leaves

Method

Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.

When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.