Eggplant, ricotta & prociutto linguini


1 eggplant, cut into small batons

50gms ricotta

50gms prociutto, thinly sliced

lemon zest from 1 lemon

2tbls parsley, chopped

300gms fresh linguini

50ml olive oil

Parmesan to serve


1. Pan fry eggplant until soft while cooking pasta in a large pot with boiling salted water.

2. When pasta is al dente, drain and place pasta in a bowl.

3. Add lemon zest, parsley, prociutto, ricotta, olive oil and salt and pepper. Mix well and add parmesan before serving.


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