250 g fusilli
1 thick slice ham 100 g
extra virgin olive oil
Cook fusilli in boiling salted water, drain when still al dente. Pour with a bit of olive oil and leave it to cool down.
Then prepare the vegetables and fruit. Cut the melon, clean from seeds and cut into cubes. Cut the ham into slices. Wah the rocket, dry and tear into pieces by hand.
In a bowl, pour olive oil, add the lemon juice, salt, pepper and mix.
Put the pasta in a large bowl, add ham, melon, rocket and then put the lemon sauce, mix and serve.
500g tri-color pasta, shortcut
300g ham steak, thick slices
200g mozzarella cheese
1 red onion
100g pitted black olives
4 artichoke hearts (optional)
200ml olive oil
Cook pasta in salted water.
Chop ham and mozzarella, peel onion and cut onion rings.
Cut olives, mushrooms and artichokes (if desired).
Put in a bowl lemon juice, salt, pepper and oil, stirring. Add grinded basil and stir.
Pour pasta in a bowl and add other ingredients.
Season with vinaigrette, stir well and serve.