Ingredients (serves 4):
- 4 slices prosciutto
- 75g sun-dried tomatoes (not packed in oil)
- 1 tablespoon toasted pine nuts
- 1 garlic clove, crushed
- 1 small tomato, roughly chopped
- 3/4 teaspoon dried oregano
- 3 teaspoons red wine vinegar
- 1/3 cup flat-leaf parsley leaves, chopped
- 1 1/2 tablespoons olive oil
- 500g penne pasta
Directions:
- Preheat grill on high heat. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes each side or until crisp. Set aside to cool. Break into large pieces.
- Place sun-dried tomatoes in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain, reserving 1 tablespoon liquid. Roughly chop tomatoes. Place in a food processor with pine nuts and garlic. Process until finely chopped. Add fresh tomato, oregano, vinegar, half the parsley and reserved liquid. Process until smooth. Add oil and process until combined. Season with pepper.
- Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain, reserving 1/2 cup cooking water. Return pasta to pan over low heat. Stir in pesto and enough cooking water so that pesto coats the pasta. Add remaining parsley. Season with pepper. Top with prosciutto and serve.
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