Spaghetti with Pesto Barilla alla Genovese, crunchy prosciutto and burrata
Spaghetti with Pesto Barilla alla Genovese, crunchy prosciutto and burrata
25 minutes total
Four simple high quality ingredients are used in this beautifully light yet flavoursome dish. Frying the prosciutto ham (you could substitute with culatello if you have it) brings an intense flavour and wonderful crispiness to it, complimenting the creamy burrata and Pesto Barilla alla Genovese, which combined with the Barilla Spaghetti, makes for a perfect light dish.
Ingredients
Serves 2
| 160g | Barilla Spaghetti |
| 100g | Pesto Barilla alla Genovese |
| 50g | Prosciutto, thinly sliced into 3mm ribbons |
| 100g | Burrata |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of salted water to a boil and cook the Barilla Spaghetti according to packet instructions, until al dente.
Step 2
Drain and remove from the heat.
Step 3
Meanwhile, heat a frypan until medium hot. Add the Prosciutto and fry until crispy and golden. Remove from the pan, discarding any fat.
Step 4
Toss the pasta with the Pesto Barilla alla Genovese
Step 5
Divide between serving plates and top with the crispy Prosciutto and torn pieces of burrata. Serve hot.
