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Pepper & Pesto Pasta Salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 mins
Serves 4

300g of pasta (Farfalle pictured)

77g Diced Pancetta

45g Pesto

400g Chick Peas

280g Peppers very roughly chopped

80g Mr Hugh’s Basil Infused rapeseed oil

Basil leaves, to garnish


Cook the pasta in a large pan of boiling water for 10–12 minutes until tender (or as per package instructions). Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned. Drain the pasta and cool under running water. Toss with the Mr Hugh’s Basil infused oil, pancetta, pesto, chick peas and peppers. Scatter over the basil leaves and a good grinding of black pepper to serve.

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