Penne Pasta Salad in a Vegetable and Pesto Sauce

Serves 2.

Ingredients

350g penne pasta
200g asparagus tips
100g peas
100g french beans
1 jar Saclą Classic Pesto
large bunch fresh basil leaves, roughly torn

Method

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Bring a small pan of lightly salted water to the boil. Wash the vegetables and simmer gently in the water for a few minutes then drain and leave to cool. Maintain the bright green colour by leaving the asparagus, the peas and beans in some ice water for a few minutes. Drain the pasta well and refresh under running cold water. Transfer to a large serving bowl and stir through the vegetables, the whole jar of Saclą Classic Pesto and the basil leaves. Season well with plenty of ground black pepper and serve immediately.