375g dried penne pasta
2 tbs olive oil
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 tbs blue gum honey
1 clove of garlic crushed
Salt & freshly ground black pepper
300g thin sliced Fabbris Double-smoked Virginian ham, coarsely chopped
180g (1 cup) sun-dried tomatoes, drained on paper towel, thickly sliced
2 cups of spinach
Shaved parmesan (optional)
Cook pasta in a large saucepan of salted boiling water following packet directions until al dente.Drain. Refresh under cold running water. Drain well.
In a non-stick fry pan heat a little olive oil over moderate heat, add crushed garlic and spinach, cook until just wilted, season with salt and pepper.
Meanwhile, combine oil, vinegar, mustard and honey in a jug. Taste and season with salt and pepper. Place the pasta, ham, tomato and cooked spinach a serving bowl. Drizzle with dressing and use 2 large metal spoons to gently toss until well combined. Top with shaved parmesan and serve.