For a meat-free version use mozzarella instead of
COOK THE PASTA: Boil the pasta in
salted water for 8 minutes then add
the peas, return the water to the
boil and cook for 2 minutes more
until the pasta and peas are tender.
Tip into a colander over the sink,
cool the pasta and peas under the
cold tap then drain really well.
MAKE THE DRESSING: While the
pasta is boiling roughly chop the
tomato and put in a food processor
with half the sun-dried tomatoes,
the olive oil, vinegar, garlic and
about 8 basil leaves. Season with
plenty of salt and freshly ground
pepper then whizz until smooth.
Tip into a large salad bowl.
TOSS AND SERVE: Add the pasta
and peas to the dressing, roughly
slice the rest of the sun-dried
tomatoes and add to the pasta with
the remaining basil leaves. Tear in
the prosciutto or salami and toss
everything together. Pile into bowls
and, if possible, eat outside.