Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 300grams Kent pumpkin, cut into thin wedges
- 1 red onion, cut into wedges
- 1tablespoons extra virgin olive oil
- 250grams large pasta shells
- 1 cup frozen broad beans, blanched, peeled
- 60grams Woolworths baby rocket leaves
- 200grams D’Orsogna Premium Ham Off The Bone slices, torn
- 1/4 cup honey mustard dressing
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
22.8grams
Fat
16.4grams
Carbs
63.5grams
Sugars
13.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This delectable pasta salad with D'Orsogna Premium Australian Ham Off The Bone makes a perfect midweek dinner and great lunch leftovers.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion on prepared tray. Drizzle with oil. Roast for 35 minutes, turning halfway through cooking, or until tender and golden-brown. Cool slightly, then cut each wedge into 3 pieces.
Step 2 of 3
Meanwhile, cook pasta in a large saucepan of boiling water for 11 minutes or until tender. Drain, then refresh under cold water. Transfer to a large bowl.
Step 3 of 3
Add beans, rocket, ham, pumpkin and onion to pasta and gently toss to combine. Transfer to a serving dish. Drizzle with dressing and season. Serve.
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