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How to make Creamy pasta salad with crispy prosciutto and spring greens

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 350g dried casarecce pasta (see notes)
  • 1 bunch broccolini, trimmed, halved lengthways
  • 1/2 bunch curly kale, stems removed, leaves roughly chopped
  • 200g tub plain Greek-style yoghurt
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill sprigs, plus extra to serve (see notes)
  • 8 thin slices prosciutto
  • 1 Lebanese cucumber, thinly sliced
  • 4 radishes, trimmed, thinly sliced
  • 2 tablespoons pepitas, toasted

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding broccolini and kale in the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.
  • Step 2 Meanwhile, place yoghurt, oil, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine.
  • Step 3 Heat a frying pan over medium-high heat. Add prosciutto. Cook for 2 minutes each side or until golden and crisp. Transfer to a plate. Cool for 2 minutes. Roughly break 2 slices into small pieces.
  • Step 4 Add yoghurt dressing, cucumber, radish and small pieces of prosciutto to pasta mixture. Toss gently to combine. Sprinkle salad with pepitas and extra dill. Serve with remaining prosciutto.