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    Pepper & pesto pasta salad

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    300g essential Waitrose Conchiglie Rigate
    77g Cooks’ Ingredients Diced Pancetta
    1 x 45g Sacla’ Classic Basil Pesto Pots
    400g can essential Waitrose Chick Peas, drained and rinsed
    280g jar Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained and very roughly chopped
    Basil leaves, to garnish


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

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

    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.

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    Cook’s tip

    This dish can be eaten warm or cold. Make ahead and chill for a day or two, then remove from the fridge an hour before serving.


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    5 stars