Feta, Prosciutto & Pea Pasta Salad

Feta, Prosciutto & Pea Pasta Salad

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves 2

Ingredients

• 350g rigatoni pasta
• 7 slices / 90g prosciutto
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/3 cup / 95g cream cheese
• 1/3 cup / 75ml Mary Berry’s Honey & Apple Cider Vinaigrette
• 1 cup / 140g frozen peas
• 1/3 cup / 45g sun dried tomatoes, chopped
• Good pinch of salt
• 1/4 cup / 80g feta, crumbled
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• Freshly cracked black pepper to serve

Instructions

1. Bring a large pot of salted water to the boil. Cook the pasta on a medium heat until al dente and according to the package instructions. Add frozen peas for 2 minutes at the end, until defrosted. Drain and drizzle with olive oil to prevent sticking.
   
   
2. Meanwhile, preheat the oven to 400F / 200C / 180 fan and line a baking tray with parchment. Add prosciutto in single slices and cook for 4 - 5 mins until crisp. Allow to cool and crumble.
   
   
3. Add the olive oil to a non-stick pan and heat over a medium / low heat. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the cream cheese and 1 tbsp of water. Cook for 1 minute then stir through the Mary Berry’s Honey & Apple Cider Vinaigrette.
   
   
4. Transfer the pasta back to the pot and stir in the cream cheese sauce, peas, prosciutto and sun-dried tomatoes. Season with optional salt.
   
   
5. Serve topped with feta, chives, dill and pepper to taste.

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