Avocado, Tomato and Prosciutto Tagliatelle

This avocado, tomato and prosciutto pasta makes a fantastic mid-week supper.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 9  ounces tagliatelle pasta noodles
• 6  slices prosciutto
• 2  avocados, peeled and sliced
• 3  tomatoes, seeds removed, sliced
• 2  ounces basil, finely chopped
• 2  ounces flat leaf parsley, finely chopped
• 2  ounces parmesan cheese, shavings, to serve

• For the dressing

• 2  tablespoons red wine vinegar
• 1  tablespoon  coarse grain mustard
• 1  shallot, finely chopped
• 5  tablespoons extra virgin olive oil

Directions

1. Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
2. For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
3. Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.