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Cherry tomato and pesto spaghetti
Cherry tomato and pesto spaghetti
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Make quick and delicious cherry tomato and pesto spaghetti - ready in under 20 minutes!
Ingredients:
  • 375g spaghetti
  • 9.20 gm olive oil
  • 6 prosciutto slices
  • 250g cherry tomatoes, halved
  • 120g pkt baby spinach, coarsely shredded
  • 150g basil pesto
  • Shaved parmesan, to serve,
Instructions:
  • Boil pasta in a large saucepan until al dente following packet directions. Reserve 3/4 cup (185ml) cooking liquid before draining.
  • Heat oil in a large frying pan over high heat until shimmering. Cook prosciutto, turning occasionally, for 2 minutes or until crisp. Transfer to a plate.
  • Add the tomato to the pan and cook, stirring, until it begins to soften and split, around 3 minutes. Toss in the spinach and cook until it just wilts, about 1 minute. Finally, add the spaghetti, reserved cooking liquid, and pesto. Combine everything together by tossing.
  • Tear the prosciutto into big pieces. Mix it into the pasta and combine well. Serve the pasta on plates and sprinkle with Parmesan cheese.

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