Proscuitto adds zing to this Italian-style salad.

Ingredients

• 200 grams pasta shapes (your choice)
• 1 cup broad beans, blanched and peeled
• ½ red onion, peeled and cut into thin wedges
• 50-75 grams prosciutto, cut into 3-4 cm pieces
• 1 cup cherry tomatoes, halved
• 2 tblsp freshly chopped oregano
• 2 tblsp olive oil
• 2 tblsp freshly squeezed lemon juice
• grated rind ½ lemon
• grated Parmesan cheese to accompany

Method

1. Cook the pasta in boiling, salted water until al dente, drain well.
2. Toss the hot pasta with the broad beans, red onion, prosciutto, cherry tomatoes, oregano, olive oil, lemon juice and zest. Season with salt and pepper. Mix well.
3. Serve immediately with parmesan cheese.