Recipe and photography by Ed Burrows.
Ingredients
- 150g of Conchigliette
- 2 nectarines, cut into segments
- 30ml of extra virgin olive oil
- 1 handful of basil leaves,
- 1 tbsp clear honey
- 1 tsp Dijon mustard
- ½ lemon, juice only
- 2 large handfuls of rocket
- 8 Parma ham slices
Method
Start by placing a large pan of well salted water on to boil for the pasta. Once boiling add the Conchigliette and cook until al-dente.
Whilst the pasta is cooking, char the nectarines by placing a griddle pan, or alternatively a frying pan over a high heat and leave to get piping hot. Once hot place the nectarine segments on and cook for 2 minutes until char lines appear, flip over and cook on the other side. Once charred remove from the pan and place into a large bowl.
Make the dressing by adding the extra virgin olive oil, basil, honey, mustard and lemon juice into a pestle and mortar or blender. Blend or grind until everything is combined and smooth. Season well with salt and pepper then pour into the bowl with the nectarines.
Drain the Conchigliette once cooked and run under cold water for a couple of seconds to cool down a little and add to the bowl. Toss everything together and then spread onto a serving platter. Arrange the Parma ham over the top and garnish with some small basil leaves and a drizzle of extra virgin olive oil.
