Ingredients
25g pasta bows
2 cooked crispy bacon rashers, broken into pieces
15g spinach, chopped
6 cherry tomatoes, halved
½ tbsp crème fraîche
¼ tsp wholegrain mustard

Method
The night before school, cook the pasta following pack instructions and run under cold water to cool quickly. Mix in the bacon, spinach, tomatoes, crème fraîche and mustard, and season with a little salt. Spoon into an airtight container and keep overnight in the fridge.