Prosciutto & British Purple Sprouting Broccoli Red Pesto Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat then cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Chop your sliced prosciutto roughly

Chop your purple sprouting broccoli in half

Dissolve your chicken stock mix in 100ml [130ml] [170ml] boiled water with your sun-dried tomato pesto and soft cheese – this is your creamy pesto stock

Once the spaghetti has 2-3 min left, add the halved purple sprouting broccoli for 2-3 min or until slightly softened

Drain the spaghetti and purple sprouting broccoli, reserving a cup of the starchy pasta water

Reserve the pot

Return the reserved pot to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped prosciutto and cook for 2-3 min or until golden

Meanwhile, chop your basil finely

Once the prosciutto is golden, add the cooked spaghetti & purple sprouting broccoli to the pot with the creamy pesto stock and a crack of black pepper

Give everything a good mix up and add a splash of starchy pasta water if your sauce is looking a little dry – this is your prosciutto & purple sprouting broccoli red pesto spaghetti