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Ingredients
Method
- 400g penne, or your preferred pasta shape
- 200ml creme fraiche
- 4 tbsp of top-quality green pesto
- 1⁄2 cucumber, cut into cubes
- 16 cherry tomatoes, quartered
- 200g frozen peas, defrosted
- Handful of basil leaves
- Cook the pasta according to pack instructions, remembering to add plenty of salt to the boiling water. Once al dente, drain well, and tip into your salad bowl. Stir in the creme fraiche and then the pesto, before allowing to cool.
- Once the pasta is cooled, stir in the cucumber, tomatoes, and peas, and finally the torn basil leaves. Season well with plenty of salt and pepper, and serve.
15 mins
6 serving
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