340g/12oz dried pasta
198g/7oz fresh peas
198g/7oz cherry tomatoes
1 red onion
400g can red kidney beans, drained
400g can baked beans in tomato sauce
57g/2oz baby spinach leaves
basil leaves, to garnish
For the dressing
2 garlic cloves
142g/5oz fat free natural fromage frais
2 tbsp freshly chopped basil
2 tbsp freshly chopped flat-leaf parsley
salt and freshly ground black pepper
1. Cook the pasta according to the packet instructions, drain, refresh in cold water and place in a large bowl.
2. Place the peas in a pan of boiling water for a few minutes until cooked, drain and add to the pasta. Halve the cherry tomatoes, thinly slice the onion and add to the bowl with the kidney beans, baked beans and spinach. Toss well to mix.
3. Make the dressing. Crush the garlic, place in a bowl and stir in the fromage frais, herbs and seasoning.
4. Pour the dressing over the salad, toss gently and serve, garnished with fresh basil leaves.
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