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

Ingredients: 

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

Instructions:

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

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