There is nothing quite like a yummy bowl of pasta to satisfy a hunger!

Today we are keeping it light, this time with fresh heritage tomatoes and zesty lemon basil pesto this pasta is great eaten warm or cold the next day as a pasta salad.

This colourful dish is great for a midweek dinner or a quick meal after a busy weekend.

Prep time – 5 mins, Cooking time – 20 mins, Serves 6

Heritage Tomato & Pesto Spaghetti

500g spaghetti

1tsp olive oil

100g of prosciutto – sliced

350g cherry tomatoes, halved – I used heritage tomatoes for the colour

50g semi sundried tomatoes – chopped

60g baby spinach leaves

150g basil pesto – I used my Lemon Basil Pesto

Shaved parmesan and cracked pepper to serve

1. Preheat oven to 150 degrees C. Cook the pasta in a large saucepan following the packet instructions. Cook until al dente. Drain, but reserve about 3/4 cup of the cooking liquid.
2. Line a baking tray with aluminium foil and lay the slices of prosciutto evenly over it. Bake untill just crisp and set aside.
3. In a frying pan add the oil, when hot add the tomatoes, string often. Cook until the tomato starts to soften, should take about 3 minutes. Add the spinach and cook until it just starts to wilt. Add the spaghetti to the pan along with the reserved liquid and pesto, tossing to combine.
4. Break the prosciutto into shards, and add to the pasta tossing again to combine.
5. Plate up and top with freshly shaved parmesan and pepper.
6. Enjoy!

~A