Recipes | Mains | Pasta with Olives, Lemon & Parma Ham

This is a dead-easy dish with lots of colour and flavour. Serve it hot on the spot, or allow it to cool and tell your guests you have invented a new and delicious pasta salad.

• 2 Tablespoons lemon juice
• 3 Tablespoons virgin olive oil
• 8 Slices prosciutto
• 2 Tablespoons small black olives – pitted and chopped
• 2 Teaspoons fresh Italian herbs – thyme, oregano, basil and flat-leaf parsley
• Grated rind of 2 lemons
• Freshly ground black pepper
• 400 g spaghetti

1. Mix the lemon juice and olive oil in a large bowl to create a dressing.
2. Cut the prosciutto into thin strips and toss with the olives, thyme, lemon rind and pepper.
3. Cook the pasta in plenty of boiling, salted water until al dente – tender, but firm to the bite (around 8 to 10 minutes).
4. Drain the pasta and toss with the prosciutto and olives.
5. Pour on enough of the dressing to coat, toss gently and serve.

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