Recipes

400 g farfalle

salt

200 g Black Forest ham

400 g seedless grapes

50 g pine nuts

2 red onions

4 tbsp lemon thyme vinegar

150 ml pear juice

2 tbsp fig mustard (alternatively medium-hot mustard)

pepper

8 tbsp olive oil

Ω bunch of parsley

Cook the farfalle in plenty of salted water until al dente, drain, drain well and leave to cool. Cut the Black Forest ham into strips. Wash and halve the grapes. Toast the pine nuts in a dry pan until golden brown. Peel the onions and cut into thin half rings. For the vinaigrette, mix the vinegar, pear juice and mustard with salt and pepper. Stir in the oil. Wash the parsley, shake dry and stir into the vinaigrette. Stir the vinaigrette into the pasta, then fold in the ham, grapes and onions. Serve sprinkled with pine nuts.