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Prosciutto, Chickpea and Pronto Rosso Pasta

Prosciutto, Chickpea & 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.

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