- 400g pasta
- 200ml crème fraîche
- 4 tbsp fresh pesto
- ½ cucumber , cut into small cubes
- 16 cherry tomatoes , cut into quarters, or halved
- 200g frozen peas , cooked and chilled
- handful basil leaves
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. When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves.