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 â€” 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.