- 300g farfalle (pasta bows)
- 200g frozen peas
- 1 large tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 10 sundried tomatoes in oil
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp white wine vinegar
- 1 garlic clove
- large handful fresh basil leaves
- 85g pack prosciutto or salami
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
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.
Vegetarian optionFor a meat-free version use mozzarella instead of prosciutto.