Pasta primavera salad

Fresh asparagus and peas, combined with salty ham transform this traditional Italian dish into a zesty summer salad thats one to savour.

Recipe «Pasta primavera salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 125ml extra virgin olive oil, 2 tbsp fresh lemon juice, 2 tsp grated lemon rind, 350g dried penne pasta, 155g fresh peas , 1 bunch asparagus, woody ends trimmed, sliced diagonally, 1 cup fresh continental parsley leaves, 8 thin prosciutto slices, coarsely chopped , 250g goat's cheese, crumbled.

Ingredients:

• 125ml extra virgin olive oil 
• 2 tbsp fresh lemon juice 
• 2 tsp grated lemon rind 
• 350g dried penne pasta 
• 155g fresh peas 
• 1 bunch asparagus, woody ends trimmed, sliced diagonally 
• 1 cup fresh continental parsley leaves 
• 8 thin prosciutto slices, coarsely chopped 
• 250g goat's cheese, crumbled 

Instructions

1. Whisk together the oil, lemon juice and lemon rind in a large bowl. Season with pepper.
2. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the peas and asparagus in the last 2 minutes of cooking. Drain and refresh under cold running water.
3. Combine the pasta mixture, lemon dressing, parsley, prosciutto and goat's cheese in a large serving bowl and serve.