Sometimes, by simply combining delicious ingredients with high-quality pasta, you create a stress-free, flavourful dish that everyone will love.

Serves 4

500g Rustichella penne pasta
1/2 cup 
Pinoli pinenuts, toasted
2 Tbsp Salvagno pitted olives
2 Tbsp Pons capers, drained
1/2 cup Sabato semi dried cherry tomatoes
125g Clevedon Buffalo Co feta
80g Pedrazzoli sliced proscuitto, chopped
2 Tbsp Pons traditional extra virgin olive oil
1 tsp Forvm chardonnay vinegar 
Zest of 1 lemon
Juice of 1 lemon
handful fresh basil, torn
Sal de Anana spring salt

Bring a pot of salted water to a boil. Cook the pasta until it's al dente, about 7-10 minutes. In a pan over medium heat, toast the pine nuts until they turn golden.

Combine the cooked pasta with the remaining ingredients. Garnish with extra basil leaves before serving.



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