- 200 g wholemeal pasta
- 1 Red onion
- 200 g Sugar snaps
- 75 g Earth Control Cranberries
- 1 handfull fresh basil
- 3-4 tbsp olive oil
- ½ eco lemon, juice and shell from here
Cook the pasta as directed on the bag. Allow the pasta to cool and drip into a sieve. Chop red onion just fine. Mix the sugar snaps and then cut them into thin strips. Turn the pasta together with onions and sugar peas and sprinkle with sundried cranberries. Finely chop basil and put it in a bowl with the other ingredients for the dressing - mix well and taste. Turn the dressing well around in the salad and put a little extra basil on top before serving if desired.