Avocado, Tomato and Prosciutto Tagliatelle |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This avocado, tomato and prosciutto pasta makes a fantastic mid-week supper. Ingredients:
9 ounces tagliatelle pasta noodles |
6 slices prosciutto |
2 avocados, peeled and sliced |
3 tomatoes, seeds removed, sliced |
2 ounces basil, finely chopped |
2 ounces flat leaf parsley, finely chopped |
2 ounces parmesan cheese, shavings, to serve |
2 tablespoons red wine vinegar |
1 tablespoon coarse grain mustard |
1 shallot, finely chopped |
5 tablespoons extra virgin olive oil |
Directions:
1. Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
2. For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
3. Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.
|
|