Pesto pasta salad

• mini pasta shapes↗400g g
• crème fraîche↗200ml ml
• fresh pesto↗4 tbsp tbsp
• cucumber↗½

  cut into small cubes

• cherry tomatoes↗16

  cut into quarters, or halved

• frozen peas↗200g g

  cooked and chilled

• basil leaves↗handful

Step-by-step instructions

1. 1

   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.

2. 2

   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.