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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
Create a delicious Italian pasta with cherry tomato and pesto in just 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:
  • Cook the pasta in a generously sized saucepan of vigorously boiling water according to the instructions on the packet or until it is cooked to perfection. Once done, drain the pasta, saving 3/4 cup (185ml) of the cooking liquid.
  • Heat the oil in a large frying pan over high heat until shimmering. Cook the prosciutto, turning occasionally, for about 2 minutes until it turns crispy. Transfer the prosciutto to a plate.
  • Saute the tomato until it starts to soften and split, about 3 minutes. Then add the spinach and cook until it just wilts, about 1 minute. Finally, mix in the spaghetti, reserved cooking liquid, and pesto, tossing everything together to combine.
  • Roughly tear the prosciutto into large pieces, then mix into the pasta. Serve on individual plates and sprinkle with Parmesan cheese.

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