Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 7.96 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons basil leaves (to serve)
- 1/4 cup extra virgin olive oil
- 250milliliter vinegar balsamic olive oil
- 200grams marinated artichoke hearts
- 3 slice prosciutto
- 400grams pennoni rigate pasta
- 100grams marinated sun-dried tomatoes
- 1 gold burrata cheese (see note)
- 2tablespoons pine nuts
Nutrition per serving
3150kJ / 755Cal
3150 Kilojoules or 755 Calories
36% of daily energy intake*
Protein
23.5grams
Fat
33.5grams
Carbs
86.8grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook pasta in a saucepan of salted, boiling water for 10-12 minutes until al dente. Drain. Return to pan and stir in dressing. Cover to keep warm.
Step 2 of 3
Meanwhile, fry prosciutto in a pan over medium heat for about 1 minute, each side, until crisp. Transfer to a bowl. Add pine nuts to pan and stir over low heat until golden. Break prosciutto into pieces.
Step 3 of 3
Divide cooked pasta between serving bowls. Top with artichokes, tomato, prosciutto and nuts. Tear burrata over the pasta and serve garnished with basil leaves.
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