cherry tomatoes, 250g, halved
prosciutto, 100g, grilled, broken into shards
baby rocket leaves, 2 cups, 75g
eggs, 4, hardboiled, peeled, quartered
red onion, 1 small, finely sliced
shaved parmesan, 1/3 cup
olive oil, ¼ cup
lemon juice, ¼ cup
anchovies, 4 fillets, chopped
red wine vinegar, 1 tablespoon
Worcestershire sauce, 1 tablespoon
Tabasco sauce, to taste
1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well and allow to cool.
2. DRESSING: In a small food processor combine all ingredients, pulsing until smooth and creamy. Season to taste.
3. In large bowl, combine drained pasta with remaining ingredients. Drizzle with dressing and toss gently.