Ingredients
Serves 4
- 90g prosciutto
- 2 tbsp olive oil
- 1 medium brown onion, finely diced
- 1 clove garlic, crushed
- 1 stock cube (chicken or veg)
- 200ml cream for cooking
- 2 tsp Dijon mustard
- 4 tbsp fresh basil, chopped
- 1/2 cup grated Parmesan
- 300g spaghetti (dry weight)
- 200g green beans, cut into thirds
- Shaved Parmesan, lemon and black pepper, to finish
Method
- Grill the prosciutto for a minute or two on each side, until it’s slightly crispy.
- Set it aside on a paper towel. Once it’s cooled, roughly chop it.
- Heat the olive oil in a frying pan and add the onion and garlic.
- Cook for about 5 minutes on medium heat, stirring occasionally, until onion is soft.
- Meanwhile, crumble the stock cube into a small bowl and add the cream and mustard. Stir until combined.
- Add the mixture to the onions and reduce heat slightly.
- Stir and cook for a minute or two, until the stock cube has dissolved and it’s heated through.
- Remove from heat and stir in the chopped basil and grated Parmesan. Set aside.
- Bring a large saucepan of salted water to the boil and add the spaghetti.
- Cook for the amount of time indicated on the packet.
- Cook the beans with the spaghetti by placing a steamer basket over the boiling water with the lid on.
- Steam for 2-3 minutes. If you don’t have a steamer, add the beans to the spaghetti water for the last 2 minutes of cooking.
- Once cooked, drain most of the water off, leaving about ¼ cup in the pan.
- Add the cream mixture to the spaghetti and green beans.
- Stir gently over low heat until well combined and heated through.
- To serve, place a little pasta in each bowl, followed by a handful of the prosciutto, then more pasta.
- Finish with shaved Parmesan, black pepper and a squeeze of lemon.
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