By Camille Gibson
Simple. Quick. Delicious.
300g green beans, topped and tailed
6 plum tomatoes, seeded and coarsely chopped
100g prosciutto ham, torn into pieces (optional) Or use shredded chicken from the poached chicken method
1 garlic clove, chopped
3 tbs basil, chopped
150ml double cream
50g parmesan, grated
Salt and pepper to season.
Cook the green beans in boiling water until tender, and drain.
Cook the spaghetti in boiling, salted water until al dente. Drain.
Pour the cream into a pan, add the chopped garlic and bring to the boil. Add the tomato, green beans, basil and prosciutto. Stir and season.
Add the spaghetti to the cream sauce.
Serve with Parmesan.
Adapted from a recipe by Rose Gray and Ruth Rogers.