A quick and easy pasta recipe that is perfect for an autumn evening. If you have hungry mouths to feed, you can have this on the table in just 20 minutes.
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 red chilli, halved, deseeded and thinly sliced
- Grated zest of 1 lemon, plus the juice of ½ lemon
- 300g cherry tomatoes, halved
- 300g linguine
- 80g Parma ham, sliced
- 50g rocket
- Parmesan shavings, to serve
Method
- 1. Mix the olive oil, chilli, lemon zest and juice, and the cherry tomatoes in a small pan. Season and set aside.
- 2. Cook the linguine in a saucepan of boiling, lightly salted water until al dente, then drain.
- 3. Gently warm the olive oil mixture over a low heat for a few minutes, then add to the drained linguine with the parma ham and rocket, and toss well. Divide among 4 bowls and scatter with parmesan to serve.
Nutritional info
Per serving: 438kcals, 16g fat (3.6g saturated), 17.6g protein, 59.7g carbs, 4.3g sugar, 0.2g salt