Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 300grams farfalle
- 1/2 rockmelon, peeled, deseeded and cut into 2cm pieces
- 1/2 small red onion, thinly sliced
- 1/2 cup extra virgin olive oil
- 2 1/2tablespoons white balsamic vinegar
- 2 cup baby spinach leaves
- 2tablespoons basil leaves
- 1/4 cup pine nuts, toasted
- 200grams prosciutto, thinly sliced
Nutrition per serving
3080kJ / 735Cal
3080 Kilojoules or 735 Calories
35% of daily energy intake*
Protein
25.5grams
Fat
42.8grams
Carbs
60.2grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Place 4 slices of the prosciutto on an oven tray lined with baking paper. Place pine nuts on a separate tray. Roast both for 5 minutes. Remove pine nuts and set aside. Cook prosciutto for a further 5-8 minutes or until well coloured. Remove from oven. Set aside to cool.
Step 2 of 4
Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.
Step 3 of 4
Combine pasta with onion, spinach, rockmelon and basil. Tear remaining prosciutto into strips and add to pasta.
Step 4 of 4
Whisk oil and vinegar together. Season to taste. Drizzle over pasta and toss to combine. Crumble cooked prosciutto and scatter over pasta with toasted pine nuts. Season and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.