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Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding broccolini and kale in the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.
Meanwhile, place yoghurt, oil, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine.
Heat a frying pan over medium-high heat. Add prosciutto. Cook for 2 minutes each side or until golden and crisp. Transfer to a plate. Cool for 2 minutes. Roughly break 2 slices into small pieces.
Add yoghurt dressing, cucumber, radish and small pieces of prosciutto to pasta mixture. Toss gently to combine. Sprinkle salad with pepitas and extra dill. Serve with remaining prosciutto.