Green Eggs And Ham Pasta Salad

Ingredient

1 pack Wagon Wheel Pasta
Sea salt
150g Frozen peas, defrosted
1 bunch parsley
1 bunch basil
2 eggs, whipped
½ cup parmesan cheese
1tsp black pepper
Red Island Extra Virgin Olive Oil
60g Baby Spinach
150g Sliced Ham, shredded
1 Burrata ball

Method

In a large pot of boiling seasoned pasta water cook the pasta following the instructions on the pack.

In a bowl or jug combine the peas, parsley, basil, eggs, cream, parmesan cheese, sea salt, black pepper, Extra Virgin olive oil and baby spinach. With a stick blender blend until the sauce ingredients all combine and the mixture has no large chunks, but this doesn’t need to be perfectly smooth.

In a large bowl combine the green sauce mixture with the pasta. Working quickly mix the pasta and the sauce together. The heat from the pasta will cook the eggs in the sauce and this will help the sauce coat the pasta. Add the ham and a few extra spinach leaves, gently mix through the pasta to combine.

Serve in a large bowl topped with a few basil and parsley. Break the burrata into a few pieces and dot over the pasta to melt.

Recipe by Michael Weldon