Spinach, prosciutto and pinenut spaghetti

A speedy, flavoursome recipe, ideal after a long training session


Serves 2
Prep time 5mins
Cooking time 10-15mins
Equipment A frying pan; a large saucepan; a sieve


1tsp sunflower oil
150g dried spaghetti
80g fresh spinach
100g peas, fresh if possible
6 slices of prosciutto ham
50g pine nuts
30g grated Parmesan
2tbsps fromage frais
Seasoning to taste

1 Boil a large pan of water and cook the pasta for approx 7mins until just cooked. Drain and keep to one side.

2 While the spaghetti's cooking, heat a frying pan and add the prosciutto with no extra oil, as there's enough natural fat in the ham. Cook for 2-3 mins, remove and then add the pinenuts to the frying pan with a teaspoon of sunflower oil. The prosciutto can be cut into smaller pieces if you prefer.

3 When the pinenuts start to turn a light golden colour, add the peas and cook for 1min. Now add the spinach and stir for 30secs until it starts to wilt.


4 Now add the drained spaghetti to the pan, followed by the fromage frais. Stir thoroughly so that the pasta is coated well and sprinkle on the Parmesan. Season, plated and top with the crispy prosciutto.