Prosciutto, Chickpea and Pronto Rosso Pasta
2 Tbsp (EVO)
1 prosciutto hock, finely diced
1 large clove of garlic, finely chopped
660g jar drained
1 bag spinach
Sea salt and freshly ground black pepper
A pinch of
Cook pasta in plenty of salted water as per instructions. Drain and set aside.
Toast the pine nuts in a dry, hot frying pan.
Heat the EVO in a frypan and cook the diced prosciutto and garlic until crisp. Add the chickpeas to the pan. Stir the pronto rosso into a cup of boiling water then add to the pan. Stir through the spinach to wilt.
Toss the cooked pasta through the sauce. Serve onto a large platter and add pine nuts. Sprinkle with sumac and ground pepper to taste.
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