Spaghetti with Rocket, Prosciutto and Lemon with Parmesan...
Serves: 4
Preparation Time: 15 minutes
Ingredients:
450g spaghetti.
2 tblsp extra-virgin olive oil.
Zest of 1 lemon.
2 garlic cloves, crushed.
1 small red chilli, chopped finely.
2 tblsp capers, rinsed.
8 thin slices prosciutto, chopped roughly.
50g rocket, shredded.
3 tblsp lemon juice.
Salt and ground black pepper.
150g Parmesan.
Method:
Cook the spaghetti in a large pan of rapidly boiling water according to the packet instruction or until al-dente.
While the spaghetti is cooking, heat the oil in a large pan over medium heat.
Add the lemon zest, garlic, chilli and capers and cook for 1 minute.
Add the prosciutto and cook, stirring for 2 minutes or until the prosciutto is crisp.
Drain the spaghetti and return to the pan with the lemon, garlic, chilli and prosciutto.
Toss to coat and heat through, finally add the rocket and lemon juice and seasoning.
Pile into warm serving bowls and using a vegetable peeler, shave wafer thin pieces of Parmesan over each bowl of spaghetti.
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