Tagliatelle with prosciutto and basil 

A light first course: tagliatelle with raw prosciutto and fresh basil leaves. For lovers of pasta and prosciutto, a tasty first course that combines tagliatelle with raw prosciutto and basil. A refreshing course for the last warm months of the year.

Ingredients

150 gr raw prosciutto

250 gr of egg tagliatelle

1 onion

70 gr pine nuts

Fresh basil

Preparation

Take about 90 gr of the prosciutto and cut it into strips, then chop the strips into small squares. The remaining raw ham you will use it for the final decoration. Sauté a chopped onion in a pan in a little oil. Add the squares of raw prosciutto and pine nuts previously toasted. Meanwhile, boil the water, salt it and cook the tagliatelle; You can use the green spinach ones to give an additional flavor of vegetables to the dish. When they are al dente, drain and pour them into the pan with the raw ham and a tablespoon of the cooking water to prevent them from sticking. Add the fresh basil leaves and mix well. Serve with a fresh basil leaf on top and slices of raw prosciutto as a final touch. Enjoy your meal!