Today, I’m sharing a refreshing chilled pasta made with delicate prosciutto and fresh vegetables.
This is truly one of my favorites — I could happily enjoy it three times a day.
Bright lemon juice and fragrant extra virgin olive oil create a light base, while Parmesan adds depth and elegance to the dish.
It’s a refined yet simple pasta, perfect for when you’d like to enjoy a touch of sophistication at home.
Ingredients (Serves 1)
- 100 g pasta
- 3 slices prosciutto
- 1 lettuce leaf
A
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons Parmesan cheese
- 1/3 teaspoon grated garlic
B
- 7 cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
Instructions
1.Cut the prosciutto into bite-sized pieces and tear the lettuce into small pieces by hand.
2.Combine all ingredients in section A and mix well.
3.Gently mix the ingredients in section B. If time allows, let the tomatoes marinate for several hours or up to half a day for a more rounded flavor.
4.Bring 1 liter of water with 2 teaspoons of salt (not included above) to a boil. Cook the pasta for one minute longer than the package instructions. Transfer to ice water to cool, then drain thoroughly. Pat dry gently with paper towels to remove excess moisture.
5.Combine everything in a bowl and toss gently to coat.
This pasta is perfect for a relaxed lunch with friends or family.
Enjoy