Spaghetti with ricotta, prosciutto and pesto

Spaghetti with ricotta, prosciutto and pesto

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ricotta is a great cheese to use in pasta dishes. Not only does it taste good, but because it’s a low-fat cheese it’s better for you.

Ingredients

Quantity Ingredient
400g spaghetti or linguine
6 slices prosciutto
90g pesto
15g flat-leaf parsley leaves
extra-virgin olive oil
freshly ground black pepper
125g ricotta cheese

Method

  1. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
  2. Pan-fry or grill the prosciutto until crisp and drain on paper towel. Break into smaller bite-sized pieces.
  3. Drain the pasta, then stir through the pesto, parsley, prosciutto and a good drizzle of extra-virgin olive oil. Season with pepper and spoon into bowls. Spoon the ricotta over and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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