Runner Bean and Prosciutto Pasta
Runner Bean and Prosciutto Pasta



  • 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!
12 mins
2 serving
This recipe pairs perfectly with the Trentham 'The Family' Prosecco NV from Murray Darling, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box