Catelli® Healthy Harvest® Bow Tie Pasta with Crispy Prosciutto Arugula and Pine Nuts Chef Peter George, CN Tower, Toronto

Chef Peter George, Toronto Recipe

Prep time: 10 min

Cook time: 15 min

Servings: 4


1 pkg (300 g)             Catelli® Healthy Harvest® Bows

                                 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.

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4 thoughts on “Catelli® Healthy Harvest® Bow Tie Pasta with Crispy Prosciutto Arugula and Pine Nuts Chef Peter George, CN Tower, Toronto

  1. Thank you Derby City Rambler!
    Thank you MovieGeek!

  2. Thank you gypseyess!

  3. Thank you Annie’s Beauty!

  4. kakonged

    Thank you Lesley Carter!

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