Sun-dried tomato pasta salad

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• Farfalle300 g
• PeasFrozen200 g
• Large tomato1
• Sun-dried tomatoes in oil10
• Olive oil2 tbsp
• White wine vinegar2 tsp
• Garlic clove1
• Basil leavesFresh
• Prosciutto or salami85 g

1. 1

   Cook the pasta in salted boiling water for 8 mins, then drop in the peas, bring back to a boil and cook for a further 2 mins until both are tender. Drain in a colander, rinse under cold running water to cool, and drain very well.

2. 2

   For the dressing, roughly chop the large tomato and put it in a blender with half of the sun-dried tomatoes, the oil, vinegar, garlic and around 8 basil leaves. Season generously and blend smooth, then pour into a large salad bowl.

3. 3

   Tip the pasta and peas into the dressing. Slice the other sun-dried tomatoes and stir them in with the rest of the basil. Rip in the prosciutto or salami, mix everything and serve in bowls, ideally outdoors.