Farfalle With Rockmelon & Prosciutto

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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

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.