Goat Cheese & Garlic Linguine With Prosciutto
Ready In: 35 mins
Serves: 4
Ingredients
- 1 bulb of garlic, broken into cloves, left unpeeled
- 4 tablespoons extra virgin olive oil, plus extra for drizzling
- 3 onions, finely sliced
- 2 tablespoons fresh thyme leaves
- 12 slices prosciutto
- 14 ounces linguine
- 8 ounces goat cheese
- parsley, chopped, to serve
Directions
- Heat the oven to 400°F.
- Loosely wrap the garlic cloves in some foil with 1 tsp oil.
- Place in a roasting tin and cook for about 20 mins until soft.
- Meanwhile, heat 2 tbs oil ina frying pan and fry the onions until caramelized, about 15 mins, adding the thyme for the final 5 minutes.
- In a separate pan, dry-fry the prosciutto until golden and crisp, then set aside.
- Cook the pasta.
- Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil.
- Drain the pasta then toss through the onions, adding a good splash of cooking water.
- Crumble over the cheese and lightly stir.
- Season with salt and pepper and pile onto plates.
- Scatter with parsley, drizzle with a little oil and top with the prosciutto slices.
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