A light simple lunch today but I despair of myself sometimes, I really do! This was supposed to be a Prosciutto Salad with the Prosciutto the star of the show so to speak. I had it eaten & left the plate over & there on the sideboard was my unopened packet of Prosciutto 🙊 I never even missed it while photographing it or eating it! 😂😝 Oh well at least I saved myself a couple of propoints. Put 2 Slices of Prosciutto on it if you would like it will be an extra 2 pro points 😃 Anyway it was 7pp as it stands & if you use wholewheat pasta on the filling & healthy plan you have it for 2pp. Hope you enjoy
50g Uncooked Penne Pasta
4/5 Cherry Sunstream Tomatoes Halved
10g Pesto alla Genovese
35g Reduced Fat Buffalo Mozzarella
A Handful of Rocket Leaves
Cook the pasta according to packet instructions in salted boiling water. Drain & run under cold water until cold. Mix 10g pesto with a tiny drop of water to make it more like a dressing, mix some through the cold pasta reserving some for the top. Add through the remaining ingredients & season with salt & black pepper drizzle over the remaining pesto dressing & Enjoy!