Green goddess pasta salad with crispy prosciutto

Prep  15 min
Total  27 min
Serves  8
Golden beets are an unexpectedly awesome addition to this fast and fresh pasta salad. Precooked, presliced beets mean less prep work and cook time, so you can easily whip this barbecue side together in just 20 minutes. Leave out the prosciutto if you prefer to keep this dish vegetarian.
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Ingredients

Half pck (454g pkg)
PC Farfalle pasta
1 cup (250mL)
frozen PC small sweet peas
3 slices
PC prosciutto, boneless & skinless dry cured ham
1 pkg (300g)
PC steam-cooked sliced golden beets, patted dry and halved
1 pkg (225g)
PC grape tomatoes, halved
1 bunch
watercress, trimmed (about 2 cups lightly packed)
Half
red onion, thinly sliced
1/2 cup (125mL)
PC green goddess dressing
2 tbsp (25mL)
fresh lemon juice
1/2 cup (125mL)
shaved PC splendido parmigiano reggiano cheese
Pinch (0.5mL)
each salt, and freshly ground black pepper

Instructions

  1. Bring 4 L (16 cups) salted water to a rapid boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes, adding peas in final 2 to 3 minutes of cooking. Drain and rinse under cold water until chilled; drain well.
  2. Meanwhile, arrange prosciutto in single layer in nonstick skillet; heat over medium heat. Cook, turning once, until crispy and browned, about 4 minutes. Transfer to paper towel-lined plate. Cut or break into 1-inch (2.5 cm) pieces. Set aside.
  3. Combine pasta mixture, beets, tomatoes, watercress, red onion, dressing, lemon juice, half of the Parmigiano-Reggiano, salt and pepper in large bowl. Stir gently to coat. Sprinkle with prosciutto and remaining Parmigiano-Reggiano.
  4. Chef’s Tip: Substitute fusilli or orecchiette for the farfalle.

Nutrition

Calories 250
Protein 8 g
Carbohydrates 31  g
Fat 11 g
Fibre 4 g
Sodium 350 mg
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