Summer Tagliatelle with a Garlic Crumb Topping

Sadly, here in London, it is so very far from summer. Autumn is well and truly here and the rain and is relentless with a chill in the air, forcing me to drag out my woolly hat. After a hectic day at work I needed cheering up so decided on a summery dish - I try to make most food seasonal but its okay occasionally! Particularly when its raining.

I had some courgettes and prosciutto and a pack of cherry tomatoes. Perfect for a Mediterranean style pasta dish to have with a glass of wine and dreams of sitting outside a café in Rome. 

Ingredients:      (Serves 2)

70g prosciutto, pulled into strips
180g cherry tomatoes, halved
1 tbsp. olive oil
1 large courgette, cut into batons
1 small leek, sliced
handful frozen peas
160g tagliatelle nests
salt & pepper

1 large clove garlic, chopped finely
1 slice (ideally stale) bread

Method:

 In a large sauté pan add the halved tomatoes and the oil. Cook on a high heat for a minute to let them soften slightly and then add the leeks and prosciutto. Stir fry for 2 minutes and then add the courgettes with a grind of black pepper and a sprinkle of salt. Turn the heat to low and add the pasta to a large pan of boiling water. Cook the pasta to pack instructions (about 15 minutes) and drain, reserving about 1/4 cup of pasta water.

Add the peas to the vegetables and let cook for a further 2 minutes. Add the pasta to the pan along with a little of the reserved pasta water. The pasta water and the juice from the tomatoes will create a lovely sauce so nothing else needed.

To make the garlic crumb - set a small frying pan on the hob along with 1 teaspoon of olive oil. Crumble the bread into the pan and add the garlic. Cook on a high heat until golden.

Serve the pasta with the crunchy garlic topping and a fork. And a glass of dry white wine if liked!