Basil, Feta, Prosciutto and Lentil pasta

February 20, 2010 by jones the grocer · Leave a Comment 

Ingredients…
300g greek sheep’s milk feta (in oil)
500g Setaro large shell pasta (conchiglioni)
200g *prosciutto
400g jones organic green lentils (soak the lentils overnight, then boil in salted water over medium heat until soft)
2 tablespoons jones red wine vinegar
1 tablespoon jones dijon mustard
1 cup basil leaves (torn)
* For a vegetarian dish – replace with sundried tomatoes.
Method…

Drain feta, reserving [...]

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