Serves 1
Directions
- 1Preheat oven to 200°C.
- 2Line a tray, lay out prosciutto, and bake 5-10 minutes until crispy (watch closely).
- 3Let prosciutto cool.
- 4Cook pasta in salted boiling water until al dente.
- 5Drain and rinse pasta under cold water to cool.
- 6Toast pine nuts in a dry pan over medium heat for 2-3 minutes, stirring until golden.
- 7Whisk together olive oil, Dijon, honey, balsamic vinegar, lemon juice, salt & pepper until smooth.
- 8In a large bowl, add pasta, cherry tomatoes, bocconcini, basil & pine nuts.
- 9Break in the crispy prosciutto.
- 10Pour over dressing and toss gently.
- 11Drizzle with balsamic glaze.
- 12Add lots of grated parmesan + black pepper.
- 13Toss again.
Ingredients
- 250 g pasta of choice, cooked
- 70 g prosciutto
- 200 g cherry tomatoes
- 120 g small bocconcini balls, sliced in half
- 0.25 cup pine nuts, toasted
- 15 leaves fresh basil, sliced
- 0.25 cup grated parmesan cheese
- balsamic glaze, drizzled to taste
- fresh cracked pepper, to taste
- 0.125 cup olive oil
- 0.5 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 0.5 juice of lemon
- salt and pepper, to taste
Equipment
oventraydry panlarge bowl
Tips
- The prosciutto will crisp up more as it cools.
- Toast pine nuts in a dry pan over medium heat for 2-3 minutes, stirring until golden.
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