This sweet potato, prosciutto and pesto pasta is a great dish to serve small or large groups. It's easy to make, requires few ingredients and is absolutely delicious.
For the pesto, either make your own or simply use the store-bought kind.
Ingredients:
- 1 medium sweet potato, cut into chunks
- 5-10 thin slices of prosciutto
- 5 Tbs of pesto
- 10 cherry tomatoes, halved
- Parmigiano Reggiano for shaving
- Sea salt
- Spaghetti for 4
- Olive oil for drizzling
Preparation:
- Pre-heat oven to 350F (180C). Drizzle the sweet potato with a little olive oil and roast for 35-40 minutes or until tender.
- Once cooked, remove sweet potato from oven and cool. Cut into small cubes. Set aside.
- Heat a fry-pan with a little oil over a low-medium heat. Fry the prosciutto until crispy. Drain on paper towels and then crumble and set aside.
- Boil water for the pasta and then cook according to packet instructions. Drain pasta and then mix in pesto until pasta is coated.
- Add the sweet potato, prosciutto and cherry tomatoes. Stir well. Grate on some Parmigiano Reggiano and serve.
