Name: Warm broad bean and prosciutto pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 250g dried penne; 6 slices prosciutto; 250.00 ml frozen broad beans; 36.40 gm extra virgin olive oil; 20.00 ml red wine vinegar; 13.60 gm maple syrup; 1/2 small red onion, thinly sliced; 75g Danish fetta, crumbled; 40.00 ml chopped fresh mint leaves; 40.00 ml chopped fresh dill

Warm broad bean and prosciutto pasta salad

0 Likes

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a quick and delicious warm broad bean and prosciutto pasta salad in 20 minutes - the perfect side dish!

Ingredients:

250g dried penne
6 slices prosciutto
250.00 ml frozen broad beans
36.40 gm extra virgin olive oil
20.00 ml red wine vinegar
13.60 gm maple syrup
1/2 small red onion, thinly sliced
75g Danish fetta, crumbled
40.00 ml chopped fresh mint leaves
40.00 ml chopped fresh dill

Instructions:

Prepare the pasta according to the package instructions and make sure to drain it thoroughly.
Heat the frying pan over medium-high heat. Cook the prosciutto for 2 minutes on each side until golden and crisp. Drain on a paper towel, let cool for 2 minutes, then break into pieces.
Place the broad beans in a heatproof bowl and cover them with boiling water. Let them stand for 2 minutes, then drain the water. Peel and discard the skins.
In a small bowl, mix together oil, vinegar, and maple syrup. Put pasta in a serving dish, then top with broad beans, onion, prosciutto, half of the fetta, mint, and dill. Drizzle with the dressing, season, and gently toss to combine.
Garnish with remaining feta, fresh mint, and dill.

We use cookies

Similar Recipes

Warm tortellini, broad bean and artichoke salad

Tuna, broad bean and risoni salad

Warm zucchini and broad bean salad

Warm veal, broad beans and baby carrot salad

Pita with eggplant & bean dip