LoveBites Summer Spaghetti

This recipe is an inspiration from a favourite Brit chef of mine Jamie Oliver.  The oily lemon and parmesan sauce recipe is a keeper for any type of pasta but works particularly well with spaghetti, linguine or fettuccine. For this recipe version I have added a few of my favourite Italian condiments to the pasta - prosciutto, rocket, and parmesan and so, I give you my Summer Spaghetti...

Ingredients

Lemon / Parmesan Sauce

• 1 large handful of spaghetti (fresh or dried) per person
• zest of one lemon, juice of 2
• 2-4 tablespoons olive oil
• 1/2 cup grated parmesan cheese

Fillings

• 6 slices of prosciutto or parma ham
• 1 red chilli deseeded, and 2 cloves of garlic chopped finely together
• 1 cup sliced button mushrooms
• 4 spring onions sliced thinly
• grated parmesan cheese to garnish
• 10 approx cherry tomatoes halved
• rocket to serve.

To Make

• Cook pasta as per packet instructions
• Zest and juice the lemons
• Beat the lemon zest, olive oil and lemon juice together until the liquid thickens. Add the parmesan and beat until the sauce turns creamy, set aside
• Once the pasta is cooked,remove from the heat and drain thoroughly, return to the pot
• Saute the mushrooms, garlic, chilli, and spring onions in a saucepan until soft (do not burn)
• Rip in the prosciutto in small pieces and stir fry over a low heat for 2 minutes, remove from heat
• Stir the lemon sauce mixture into the pasta
• Add the mushroom mixture
• Serve pasta on top of a handful of rocket and top with cherry tomatoes and parmesan.