Broccoli Pesto Linguini With Prosciutto Crisp

One of our meals at Anglesea was this simple pasta dish that takes no time at all to cook. My very good friend E made this for me when I was living in Singapore - this is my very first attempt and the result is very agreeable indeed. I had to use a blender for making the pesto but use a food processor instead as you'll be able to control the texture of the finished product a lot better. Omit the prosciutto for a vegetarian version but it certainly made a good dish fabulous in this case. A perfect midweek pasta dish when time is not on your side!

for the broccoli pesto you'll need;

2 heads of broccoli, blanched til al dante  and refreshed

8 tbs of parmesan cheese

8 tbs of pinenuts

10 to 12 tbs of olive oil

salt and pepper to taste

In a food processor gradually add in 2/3 of the blanched broccoli, olive oil, parmesan cheese and pinenut. Blend til well incorporated, season with salt and pepper and set aside.

you'll also need;

8 pieces of prosciutto, fry til crispy

1.5 packets of linguini, cooked til al dante

olive oil

extra shaved parmesan cheese

Mix cooked pasta with broccoli pesto with the remaining broccoli, check for seasonings and served with crispy prosciutto, shaved parmesan and a drizzle of olive oil.

I served it with a simple tomato and rocket salad.