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Artichoke and rocket penne with feta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vegetarian pasta with zesty artichoke and peppery rocket.
Ingredients:
  • 55g pine nut
  • 200g penne rigate
  • 100g marinated feta (South Cape brand)
  • 80g baby rocket leaves
  • 100g black olives
  • 100g semi dried tomatoes
  • 1 small red onion, halved sliced
  • 4 (about 160g) marinated artichokes, cut into quarters
  • 20.00 ml red wine vinegar
  • Salt & freshly ground black pepper
Instructions:
  • Boil pasta in a generous amount of salted water until perfectly cooked. Then, drain.
  • Separate feta from oil, saving 1 tablespoon of the oil.
  • Fry the prosciutto in a large pan over medium-high heat for 1-2 minutes per side until crispy. Place on a paper towel-lined plate to slightly cool before breaking into pieces.
  • Mix together the pasta, pine nuts, proscuitto, rocket, olives, red onion, tomatoes, artichoke, and feta in a large bowl. In a separate container, blend the reserved oil and vinegar. Season with salt and pepper. Pour the dressing over the salad and toss well to combine.

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