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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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