Chopping board tomato and basil pesto pasta

1. 1

   Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10-12 minutes until just al dente.

   11 min

2. 2

   Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste.

3. 3

   In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic.

4. 4

   Add the basil leaves and chop everything together until you have a chunky mixture.

5. 5

   Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside.

6. 6

   Heat a frying pan over a medium-high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper.

7. 7

   As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it is completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.