Prep time: 10 min
Cook time: 15 min
1 pkg (300 g) Catelli® Healthy Harvest® Bows
6 slices Prosciutto thinly sliced
15 cherry tomatoes cut in half
½ cup (70 g) pine nuts
3 cups (50 g) arugula
1 cup (40 g) shaved Parmesan cheese
¼ cup (30 ml) lemon juice
½ cup (65 ml) extra virgin olive oil
salt and freshly ground pepper to taste
Step 1: Cook the Catelli® Healthy Harvest® Bows according to package directions. Drain and rinse under cold running water until cool. Drain and set aside.
Step 2: Preheat oven to 350° F. Cut the thinly sliced prosciutto into strips and arrange on a parchment paper-lined baking tray. Place the tray into the oven and bake until the prosciutto strips are crisp. Remove from the oven, drain the strips of prosciutto on a piece of paper towel and allow to cool.
Step 3: Place the pine nuts on a baking sheet and toast in the oven at 350° F. Remove from the oven and allow to cool.
Step 4: Place the cooled pasta, arugula, cherry tomatoes and pine nuts in a bowl. Season with salt and pepper. Add the lemon juice and olive oil and toss to coat the pasta well. Taste and adjust seasoning.
Step 5: Arrange the pasta salad on your favourite serving platter and garnish with the crispy prosciutto and shaved parmesan cheese.