Pasta, Parma and Peas
Prep Time
Serves
Cooking Mode
4 Penne Rigate Pasta
1 Sweet peas, frozen
1 thinly sliced asparagus
2 diced Black Forest Ham
½ shaved parmesan cheese
½ finely sliced fresh chives
1 Dijon mustard
2 mayonnaise
2 Red Wine Vinegar
1 Extra Virgin Olive Oil
2 Pesto
0 Sea salt and fresh pepper to taste
4 Penne Rigate Pasta
1 Sweet peas, frozen
1 thinly sliced asparagus
2 diced Black Forest Ham
½ shaved parmesan cheese
½ finely sliced fresh chives
1 Dijon mustard
2 mayonnaise
2 Red Wine Vinegar
1 Extra Virgin Olive Oil
2 Pesto
0 Sea salt and fresh pepper to taste
Directions
1In 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.
2Cook 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.
3In a large bowl, gently mix together the cooked pasta, peas, asparagus, diced ham, chives and cheese, season lightly with salt and pepper.
4Mix in the dressing to coat all ingredients evenly, transfer to a serving bowl and serve at room temperature or refrigerate until needed.
Tips
1
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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
