Steps
- Boil 300g of farfalle in salted water for 8 minutes. Add 200g of frozen peas, return to a boil, and cook for 2 minutes, until both are tender. Rinse cold and drain well.
- Roughly chop 1 large tomato. Blend with half of 10 sun-dried tomatoes in oil, 2 tablespoons of olive oil, 2 teaspoons of white wine vinegar, and 1 garlic clove.
- Add about eight leaves from 1 large handful of fresh basil and blend until smooth. Season with salt and pepper and transfer to a large bowl.
- Toss the pasta and peas with the dressing. Slice the remaining sun-dried tomatoes and add with the remaining basil and 85g of torn prosciutto.