- 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
Preheat the grill to medium. Cook the pasta to pack instructions. Drain, then run under cold water.
Meanwhile, place the tomatoes on a baking tray, drizzle with the olive oil and season with black pepper.Grill for 5-10 minutes.
Stir the pesto through the cooled pasta, followed by the rocket, grilled tomatoes, Parma ham and pine nuts.