- Level
- very easy
- 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
Directions
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.
Tips
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Nutritional Facts
- 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