Ingredients

500g Zafarelli Penne Rigati
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
for 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.
2. In a pot of boiling salted water, add pasta and cook as per packet instructions.
3. Meanwhile, heat a grill plate or BBQ to high.
4. Brush the peaches and prawns with olive oil and cook until charred and the prawns are cooked through.
5. Gently toss the pasta, peaches, prawns and dressing together in a large bowl and transfer to a serving plate.
6. Just before serving, garnish with torn pieces of prosciutto and sprinkle with crumbled ricotta.