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Ingredients
- 400g rotelle (cartwheel-shaped pasta)
- 200g prosciutto (chopped)
- 120ml extra virgin olive oil
- 4 tbsp light sour cream
- 3 tbsp red wine vinegar
- 1/2 bunch chives (snipped)
- 120g parmesan (grated)
- 1 red onion (very finely sliced)
- 1 green chilli (very finely chopped)
- sea salt and cracked black pepper
Method
Cook 400g rotelle (cartwheel-shaped pasta) in lightly salted boiling water until al dente.
Drain and keep warm. Combine pasta and 200g prosciutto (chopped) in a large dish. Add 120ml extra virgin olive oil, 4 tbsp light sour cream, 3 tbsp red wine vinegar, 1/2 bunch chives (snipped), 120g parmesan (grated), 1 red onion (very finely sliced), 1 green chilli (very finely chopped), sea salt and cracked black pepper. Stir well. Serve at room temperature with barbecued lamb chops and a green salad.
