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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the pasta in salted water for 8 mins then add the peas, return the water to the boil and cook for 2 more mins until the pasta and peas are tender. | 2. Tip into a colander over the sink, cook the pasta and peas under cold water and drain very well. | 3. While the pasta is boiling, roughly chop the tomato and put into a food processor with half the sundried tomatoes, olive oil, vinegar, garlic and 8 basil leaves. | 4. Season with plenty of salt and black pepper and whizz until smooth. | 5. Tip into a large salad bowl. | 6. Add the pasta and peas to the dressing, roughly slice the rest of the sundried tomatoes and add to the pasta with the remaining basil leaves. | 7. Tear in the prosciutto or salami and toss everything together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	10	ounces		252.1667	0.0	56.1	1.4167
pea	8	ounces		95.2543	17.1231	6.3503	0.4536
tomato	1			40.2099	8.6898	1.9658	0.4468
sun tomato oil	10		sun-dried packed	252.1667	0.0	56.1	1.4167
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine vinegar	2	teaspoons		252.1667	0.0	56.1	1.4167
garlic clove	1			252.1667	0.0	56.1	1.4167
basil leaf	1	ounce		252.1667	0.0	56.1	1.4167
prosciutto	3	ounces		252.1667	0.0	56.1	1.4167

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.