By Camille Gibson

 

Simple. Quick. Delicious.

 

Serves 4.

 Ingredients

300g spaghetti

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.

 

Method

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.