60 ml lemon juice
60 ml e.v. olive oil
salt and pepper
2 small fresh red chillies, seeded and finely chopped
12 slices prosciutto, cut into thin strips
1 tb grated lemon zest
250 g rocket, shredded
400 g dried spaghetti
Whisk lemon juice, oil, chillies, salt and pepper together. Combine prosciutto, lemon zest and rocket.
Cook pasta, drain and toss with rocket mixture. Pour over dressing and toss.
Source: Bill’s Food