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Prep Time
15 mins
Total Time
30 mins
Serves
Serves 14

Ingredients

4
Penne Rigate Pasta
1000
1
Sweet peas, frozen
250
1
thinly sliced asparagus
250
2
diced Black Forest Ham
500
1/2
shaved parmesan cheese
125
1/2
finely sliced fresh chives
125
1
Dijon mustard
5
2
mayonnaise
30
2
Red Wine Vinegar
30
1
Extra Virgin Olive Oil
15
2
Pesto
30
0
Sea salt and fresh pepper to taste
0

Method

Step 1
In a bowl, whisk together the mustard, mayo, vinegar, olive oil, and pesto sauce until smooth, season to taste with sea salt and pepper. Set aside until needed.
Step 2
Cook the frozen peas as directed, adding the peas and asparagus to the pasta water for the last minute of cooking. Strain and quickly run under cold water for just a few minutes to stop the cooking. Drain well.
Step 3
In a large bowl, gently mix together the cooked pasta, peas, asparagus, diced ham, chives and cheese, season lightly with salt and pepper.
Step 4
Mix in the dressing to coat all ingredients evenly, transfer to a serving bowl and serve at room temperature or refrigerate until needed.

Nutritional Facts Per Serving

Calories:
180
Fat:
4 g
Saturated Fat:
1 g
Carbs:
24 g
Fibre:
2 g
Cholesterol:
45 mg
Protein:
11 g
Sodium:
290 mg
Potassium:
75