Prosciutto Pasta
This pasta dish is a perfect summer weeknight pasta. It is light and delicious and is all ready in the time it takes to cook the pasta which is such a bonus on a time poor weeknight. The zing of the lemon and chilli in the sauce along with the savouriness of the prosciutto and pepper of the rocket bring the dish to life.
Ingredients
Linguine, about 350g
2 long red chillies
1 lemon, zest and juice
6 cherry tomatoes
soy sauce, a splash to taste
1/3 cup olive oil
50 g baby rocket
8-10 thin slices prosciutto
lots of shaved Parmesan
salt & pepper
Instructions
1
Put a large pot of water on to boil. When boiling, cook pasta as per instructions on the packet.
2
Combine chillies, lemon juice & zest, tomatoes, soy sauce and olive oil in a small blender and process and until smooth. Adjust seasoning whit salt and pepper to taste.
3
Drain pasta when cooked, reserving a small amount of pasta water.
In a large bowl toss the pasta with the dressing, rocket and prosciutto along with enough pasta water to emulsify the sauce.
Serve with loads of shaved Parmesan and crusty bread.
Categories:
Pasta
Annabel
