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Ingredients

375g spaghetti
2 teaspoons olive oil
6 prosciutto slices
250g cherry tomatoes, halved
120g pkt Coles Brand Australian baby spinach, coarsely shredded
150g basil pesto
Shaved parmesan, to serve,

Method

Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 3/4 cup (185ml) cooking liquid.
Step 2 Meanwhile, heat the oil in a large frying pan over high heat. Cook the prosciutto, turning, for 2 mins or until crisp. Transfer to a plate.
Step 3 Add tomato to the pan and cook, stirring, for 3 mins or until tomato begins to soften and split. Add the spinach and cook for 1 min or until spinach just wilts. Add the spaghetti, reserved cooking liquid and pesto. Toss to combine.
Step 4 Break the prosciutto into large shards. Add to the pasta and toss to combine. Divide among serving plates. Top with parmesan.

Cherry tomato and pesto spaghetti

How to make Cherry tomato and pesto spaghetti

Ingredients

Method