For those nights when all you want is something quick, delicious and nutritious, this antipasto pasta hits the spot!
Ingredient
300g farfalle pasta
1/3 cup basil leaves
1/4 cup (40g) pine nuts, toasted
1/4 cup (20g) finely grated parmesan
1 garlic clove, crushed
120g pkt Coles Australian Baby Rocket
1/2 cup (125ml) olive oil
100g thickly sliced Don Ham on the Bone from the Deli, torn
50g slices Coles Deli Herb Coated Salami, chopped
100g Coles Danish Fetta, coarsely crumbled
140g Coles Deli Giant Pitted Kalamata Olives, halved
170g Coles Deli Semi Dried Tomatoes with Fresh Basil, coarsely chopped
Direction
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ½ cup (125ml) of cooking liquid. Return the pasta to the pan.
Meanwhile, place the basil, pine nuts, parmesan, garlic and half the rocket in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Add the pesto to the pasta in the pan with the ham, salami, fetta, olive, tomato, reserved cooking liquid and remaining rocket. Gently toss to combine. Divide pasta mixture among serving bowls. Serve immediately.
