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Ingredients
Method
- 500g wholewheat spaghetti
- 200g olive tapenade
- 1 tbsp olive oil
- 2 big handfuls of spinach leaves
- 80g torn prosciutto
- 70g pitted kalamata olives
- 50g shaved parmesan
- 1 lemon, juice only
- Cook the spaghetti in boiling salted water until al dente, then drain and return to the pan. Stir through the tapenade and olive oil and coat the pasta, then toss in the spinach and season with salt and pepper. Halve the olives and add to the pan with the prosciutto and parmesan, then toss to combine and wilt the spinach.
- Season again with salt and pepper to taste, and add a good squeeze of lemon before serving in bowls with another drizzle of olive oil.
20 mins
4 serving
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