I feel like I’ve been neglecting the blog of late. The usual story: so much to do, so little time. University is getting to the pointy end of semester, and with two major pieces of assessment still to go, I always feel slightly stressed. Am I devoting enough time to study? To the blog? To the kids? I feel torn in so many directions – but that’s just life, isn’t it?
On the positive side, I’m learning so much and absolutely loving it. I’m reading fascinating articles and books, writing book reviews, studying the current market for cookbooks – right up my alley.
At times like this, Busy Day Dinners really come in handy. This PLT pasta – a riff on the traditional BLT – is something I invented last week. I use prosciutto instead of bacon, and spinach instead of lettuce. So I suppose I should really call the dish a PST, but that sounds too much like a tax or or disease to me, so PLT it is. It was a big hit with all the fam and one I’ll definitely be making again.
- 8 slices prosciutto
- 400g penne
- 1 tbs olive oil
- 1 garlic clove, chopped
- 250g cherry tomatoes
- 2 cups baby spinach
- ¼ cup thickened cream
- First up, put the water for your pasta on - don't forget to salt it well.
- Heat fan-forced oven to 200 degrees. Spread prosciutto onto a tray lined with baking paper and cook for 6-8 minutes, until the prosciutto darkens and wrinkles. Remove and place on paper towels; it will crisp further upon cooling. Break prosciutto into bite-sized pieces.
- Meanwhile, cook penne in the boiling, salted water according to packet directions.
- While pasta is cooking, heat olive oil and garlic in a large frying pan over medium heat. Add cherry tomatoes and cook for 2-3 minutes. Stir in spinach and cream and cook for 1-2 minutes.
- Reserve ¼ cup of cooking water before draining pasta. Add pasta to frying pan, along with cooking water if it's looking a bit dry. Season well with salt and pepper.
- Serve pasta topped with crispy prosciutto.