Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It’s great for a packed lunch or summery picnic
Prep:10 mins
Serves 6
400g mini pasta shapes200ml crème fraîche4 tbsp fresh pesto½ cucumber, cut into small cubes16 cherry tomatoes, cut into quarters, or halved200g frozen peas, cooked and chilledhandful basil leaves
STEP 1Cook 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.STEP 2When 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.
