- 175g linguine
- 200g runner beans, trimmed and cut into short lengths
- 3 slices prosciutto
- 1 tbsp olive oil
- 2 tbsp creme fraiche
- Cook the linguine according to pack instructions in plenty of salted water. Four minutes before the end of the cooking time, tip in the runner beans.
- Cut the prosciutto into 5-6 pieces, and lightly fry the ham in the olive oil until crisp. Drain the pasta, and return to the pan along with the creme fraiche, the prosciutto and pan juices, the beans, and lots of salt and pepper. Toss well and enjoy!
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