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Pepper & pesto pasta salad

Pepper & pesto pasta salad

By Mia Kobayashi
5’ Prep time
15’ Cook time
20’ Total time
477 Calories
4 Serving

Summary

This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.
Mia Kobayashi 0 Followers

Step by Step

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Step 1

Cook the pasta in a large pan of boiling water for 10–12 minutes until tender.
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Step 2

Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned.
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Step 3

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.

Ingredient

  • Cooks’ ingredients diced pancetta
    Cooks’ ingredients diced pancetta
    77 grams
  • Cooks’ ingredients chargrilled peppers in olive oil
    Cooks’ ingredients chargrilled peppers in olive oil
    280 grams
  • Essential waitrose chick peas
    Essential waitrose chick peas
    400 grams
  • Essential waitrose conchiglie rigate
    Essential waitrose conchiglie rigate
    300 grams
  • Sacla’ classic basil pesto pots
    Sacla’ classic basil pesto pots
    45 grams

Nutrition Facts

View nutrition facts
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