Ingredients for 4
300g Penne lisce De Cecco
2 Cloves of garlic finely sliced
100g Prosciutto Emiliano cut into 2cm strips
1 Tin of borlotti beans — drained and rinsed in cold water
2 Tablespoons of chopped tinned tomatoes
12 Leaves of fresh mint roughly chopped
100g of fresh soft pecorino cheese from Sardinia
- Cook the pasta in plenty of salted boiling water.
- In a large pan gently fry the garlic and the prosciutto for a few minutes.
- Add the tomato and simmer for 5 minutes. Add the borlotti beans and season with salt and pepper. Add a little of the cooking water from the pasta.
- When the pasta is ready, strain and toss it into the pan with the sauce. Add the fresh mint and serve with the pecorino grated on top.