A simple, quick-to-make pasta that’s creamy, comforting, and full of flavour. Soft goat's cheese, crunchy pine nuts, and a touch of balsamic glaze come together effortlessly for a dish that is perfect for warmer days.
Serves 4-6
500g Rustichella fusilli
70g Pinoli pine nuts
1 jar Sabato pesto alla genovese
Extra virgin olive oil (EVO)
1-2 handfuls of Salty River Farm miner's lettuce and rocket
1 punnet cherry tomatoes, halved
Sal de Añana spring salt
Black pepper
150g Buchette Mon Sire
Giusti balsamic glaze
70g Pedrazzoli L'Artigiano sliced prosciutto crudo
Bring a large pot of salted water to the boil. Cook pasta to instructions or until al dente. Meanwhile, toast pine nuts until golden and set aside.
Drain pasta and drizzle with some EVO and mix in pesto. Add in miner's lettuce and rocket and cherry tomatoes. Toss and season with salt and pepper.
Crumble the goat’s cheese over the pasta and sprinkle with toasted pine nuts. Drizzle with balsamic glaze and arrange prosciutto rosettes on top to finish.
