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Prep Time
15 mins
Total Time
30 mins
Serves
Serves 14

Ingredients

4
Penne Rigate Pasta
1000
1
Sweet peas, frozen
250
1
thinly sliced asparagus
250
2
diced Black Forest Ham
500
1/2
shaved parmesan cheese
125
1/2
finely sliced fresh chives
125
1
Dijon mustard
5
2
mayonnaise
30
2
Red Wine Vinegar
30
1
Extra Virgin Olive Oil
15
2
Pesto
30
0
Sea salt and fresh pepper to taste
0

Directions

Step 1
In a bowl, whisk together the mustard, mayo, vinegar, olive oil, and pesto sauce until smooth, season to taste with sea salt and pepper. Set aside until needed.
Step 2
Cook the frozen peas as directed, adding the peas and asparagus to the pasta water for the last minute of cooking. Strain and quickly run under cold water for just a few minutes to stop the cooking. Drain well.
Step 3
In a large bowl, gently mix together the cooked pasta, peas, asparagus, diced ham, chives and cheese, season lightly with salt and pepper.
Step 4
Mix in the dressing to coat all ingredients evenly, transfer to a serving bowl and serve at room temperature or refrigerate until needed.

Tip

Serving foods cold really dulls the flavour. So you’ll need to either season the cold salad aggressively or allow it to sit at room temp for 15-20 minutes to take the chill off, before tasting and seasoning as desired.

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Nutrition Facts

Calories:
180
Fat:
4
Saturated Fat:
1
Carbs:
24
Fibre:
2
Sugar:
0
Cholesterol:
45 mg
Protein:
11
Sodium:
290 mg
Potassium:
75