penne with red pepper, prosciutto and summer greens

Recipe

1 tsp oil and 1 tsp butter

4 slices of Prosciutto, torn into chunks

1 red bell pepper, cored, seeded and sliced thinly

1 small chili pepper (not too hot), seeded and thinly sliced

1 handful of mixed Summer braising greens, stemmed and shredded finely

1 clove garlic, peeled and sliced finely

2 tbsp sour cream

Salt and pepper

Penne for two

1/4 cup grated Parmesan cheese

Heat the butter and oil over medium heat in a frying pan and add the Proscuitto, red pepper and chili pepper. 

Stir fry together until the peppers are softening and the Prosciutto is crisping.

Add the garlic and greens and continue to fry until wilted. Add the cream, reduce the heat to a low simmer, season with a little salt (Prosciutto is salty) and pepper and let cook through gently.

Boil the penne in a large pan of boiling, salted water until al dente (just cooked with a bite still left). Drain, reserving about 1 tbsp of the cooking water.

Add the drained pasta and reserved cooking water to the vegetables and Prosciutto and stir well, adjusting the heat to medium again. Let everything heat through and become 'saucy' and serve, sprinkled with half the Parmesan for each dish. A little extra butter on top would be a creamy, rich addition.