Summer Harvest Pasta
Summer in my house is all about tomatoes and basil, you know summer has arrived when tomatoes are in abundance. (Both on the vines – and cheap enough to have with every meal!)
This recipe is a light, fresh, family-friendly pasta to enjoy while the sun is high.
The recipe
Fettucine with tomato, basil & prosciutto
- Serves
- 4
- Prep time
- 30 minutes
- Cooking time
- 20 minutes
Ingredients
- For the pesto
- 1 large bunch of basil
- Olive oil
- 2 cloves of peeled garlic
- 100g parmesan cheese, grated
- 100g pine nuts
- For the pasta
- 20 or so home-grown cherry tomatoes (try your local farmers’ market if you haven’t grown your own)
- 400g pasta
- 8 slices of prosciutto, torn into strips
- Parmesan cheese, grated, to serve
Method
- Preheat oven to 150°C. Place tomatoes on a baking tray and roast in the oven for about 20 minutes.
- While the tomatoes are roasting, toast the pine nuts in a frying pan on moderate heat, until they are light brown in colour. This should take only a couple of minutes. Make sure you watch them, because they can burn quickly.
- When the pine nuts are cool, place them in a blender with the garlic, basil and parmesan. Add about 2–3 tablespoons of olive oil and then blend. Set the pesto to one side.
- Place a large pot of salted water (about 4 litres) on the stove to boil. When the water boils, add pasta, and turn heat down to medium-high, to prevent the water boiling over.
- Cook the pasta according to packet instructions.
- Drain the pasta and return to the pot. Add the basil pesto and prosciutto and stir together gently to combine.
- Add the roasted cherry tomatoes and stir them gently through the pasta.
- Serve topped with grated parmesan cheese.
FettuccinePestoMeat