Ingredients

Zafarelli Pennette Rigate No. 18 500g
3 yellow peaches, cut into wedges
500g prawns, shelled & deveined
¼ cup olive oil
8 prosciutto slices
200g firm ricotta
Sea salt & cracked black pepper

Dressing
1 small red onion, finely diced
1 garlic clove, finely chopped
1 green chilli, finely chopped
¼ cup finely chopped parsley
2 tbsp white wine vinegar
⅓ cup olive oil

Method

1. Combine the dressing ingredients in a small bowl and set aside.
2. Cook the pasta in a pot of boiling salted water according to packet instructions.
3. Meanwhile, heat a grill plate or BBQ to high heat.
4. Brush the peaches and prawns with olive oil. Grill until the peaches are charred and the prawns are cooked through.
5. In a large bowl, gently toss the cooked pasta, grilled peaches, prawns, and dressing together.
6. Transfer to a serving plate.
7. Just before serving, garnish with torn pieces of prosciutto and sprinkle with crumbled ricotta.