• 250 g gigli pasta
  • 165 g cherry tomatoes, halved
  • 1 tsp olive oil
  • 150 g fresh Italian green pesto
  • 70 g wild rocket
  • 85 g Parma ham slices, torn into bite-size pieces
  • 40 g toasted pine nuts


  1. 1

    Preheat the grill to medium. Cook the pasta to pack instructions. Drain, then run under cold water.

  2. 2

    Meanwhile, place the tomatoes on a baking tray, drizzle with the olive oil and season with black pepper.Grill for 5-10 minutes.

  3. 3

    Stir the pesto through the cooled pasta, followed by the rocket, grilled tomatoes, Parma ham and pine nuts.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 26.8g 38%
  • Saturates 4.3g 22%
  • Sugars 6.0g 7%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 1118kj/267kcal

Each serving provides

48.2g carbohydrate 4.2g fibre 17.4g protein

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