(0 item) - $0.00

You have no items in your shopping cart.

Prosciutto, Chickpea and Pronto Rosso Pasta

Serves 4-6

400g Rustichella Rigatoncini
40g Pinoli pine nuts toasted
2 Tbsp extra virgin olive oil (EVO)
1 prosciutto hock, finely diced
1 large clove of garlic, finely chopped
660g jar El Navarrico chickpeas drained
3 Tbsp Sabato pronto rosso
1 bag spinach
Sea salt and freshly ground black pepper
A pinch of Spice Trader sumac

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.

Grid  List 

6 Item(s)

per page

Grid  List 

6 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.