Tuna, pasta and pesto salad

225g dried seashell pasta shapes or any short-shaped pasta
150g French beans, trimmed
1 cucumber, cut into 1.5cm dice
100g cherry tomatoes, halved and quartered
1 red onion, peeled and finely chopped
6 large gherkins, chopped
2 tbsp capers, drained and rinsed
1 tbsp finely grated lemon zest
100g bottled roasted red peppers in brine, drained and roughly chopped
2 x 185g cans tuna steak in spring water, drained and flaked

for the pesto
1 red chilli, deseeded and finely chopped
50g fresh basil, roughly chopped
3 garlic cloves, peeled and crushed
4 level tbsp grated Parmesan cheese
100g fat free natural fromage frais
100ml vegetable stock
salt and freshly ground black pepper

1. Cook the pasta according to the packet instructions, adding the French beans for the last 4 minutes of cooking time. Drain and rinse under cool running water. Drain again and set aside.

2. Meanwhile make the pesto by placing all the pesto ingredients in a food processor. Blend until well mixed and fairly smooth. Scrape down the sides of the bowl with a spatula and blend again briefly. Transfer to a bowl and season well.

3. Place the cooked pasta and beans in a wide salad bowl and spoon over the pesto. Add all the remaining ingredients and toss to mix well. Check the seasoning and serve immediately.