Artichoke and rocket penne with feta Recipe
Ingredients
100g semi dried tomatoes
1 small red onion, halved sliced
4 (about 160g) marinated artichokes, cut into quarters
1 tablespoon red wine vinegar
Salt & freshly ground black pepper
200g dried penne
100g marinated feta (South Cape brand)
1/3 cup (55g) toasted pine nuts (Ducks brand)
4 slices proscuitto
80g baby rocket leaves
100g black olives
Ingredients
100g semi dried tomatoes
1 small red onion, halved sliced
4 (about 160g) marinated artichokes, cut into quarters
1 tablespoon red wine vinegar
Salt & freshly ground black pepper
200g dried penne
100g marinated feta (South Cape brand)
1/3 cup (55g) toasted pine nuts (Ducks brand)
4 slices proscuitto
80g baby rocket leaves
100g black olives
Artichoke and rocket penne with feta Recipe
Method
Step 1
Cook pasta in large saucepan of boiling salted water according to packet directions or until al dente. Drain.
Step 2
Drain feta from oil and reserve 1 tablespoon of the oil.
Step 3
Cook the proscuitto in a large frying pan over a medium-high heat for 1-2 minutes each side or until crisp. Transfer to a plate lined with paper towel to cool slightly. Break into pieces.
Step 4
Combine the pasta, pine nuts, proscuitto, rocket, olives, red onion, tomatoes, artichoke and feta. Whisk together the reserved oil and vinegar in a jug. Season with salt and pepper. Add the dressing to salad and toss to coat.
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