225 g (8 oz) Parma ham/Salami/Dried salt beef slices
275 g (10 oz) 2 1/2 cups spaghettini (very thin spaghetti)
175 g (6 oz) 3/4 cup sun-dried tomatoes in oil
Salt and pepper
90 ml (6 tbsp) olive oil
30 ml (2 tbsp) chopped fresh basil
175 g (6 oz) 3/4 cup creamy, soft goat's cheese
75 g (3 oz) 3/4 cup grated Parmesan cheese
275 g (10 oz) 2 1/2 cups spaghettini (very thin spaghetti)
175 g (6 oz) 3/4 cup sun-dried tomatoes in oil
Salt and pepper
90 ml (6 tbsp) olive oil
30 ml (2 tbsp) chopped fresh basil
175 g (6 oz) 3/4 cup creamy, soft goat's cheese
75 g (3 oz) 3/4 cup grated Parmesan cheese
method
1. Divide the sliced meats between the individual serving plates.
2. Bring a large pan of salted water to the boil and add the spaghettini. Cook for 10 - 12 minutes until just tender.
3. Drain the sun-dried tomatoes, reserving the oil and chop roughly.
4. Drain the spaghettini and toss in the tomatoes, oil and basil.
5. Return to the saucepan and add the reserved oil if desired.
6. Stir in the goat's cheese and cook over a low heat.
7. Add the grated Parmesan and cook for 2 - 3 minutes and spoon over the hot spaghettini.
Serve with the sliced meat.
2. Bring a large pan of salted water to the boil and add the spaghettini. Cook for 10 - 12 minutes until just tender.
3. Drain the sun-dried tomatoes, reserving the oil and chop roughly.
4. Drain the spaghettini and toss in the tomatoes, oil and basil.
5. Return to the saucepan and add the reserved oil if desired.
6. Stir in the goat's cheese and cook over a low heat.
7. Add the grated Parmesan and cook for 2 - 3 minutes and spoon over the hot spaghettini.
Serve with the sliced meat.
serving amount
serves 4
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