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BG Diet

Spaghetti with ricotta, prosciutto and rocket pesto

  • 4 Servings


  • 6 slices prosciutto
  • 350g spaghetti
  • 1/3 cup (90g) good-quality rocket pesto (see note)
  • 1/2 cup flat-leaf parsley leaves
  • 2/3 cup (160g) low-fat ricotta, crumbled


  • 1
    Preheat grill to high. Lay prosciutto on a baking tray and grill for 2 minutes each side or until crisp. Cool for 5 minutes on paper towel, then break into pieces.
  • 2
    Meanwhile, cook pasta in boiling water according to packet instructions. Drain.
  • 3
    Stir the pesto and parsley through the pasta. Divide among bowls, top with ricotta and prosciutto pieces and serve.

Source: taste.com.au


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