Chopping board tomato and basil pesto pasta recipe
 No food processor is required for this easy pesto, it's all made right there on your chopping board. Stir it through pasta and top with crispy prosciutto for a quick dinner. 400g/14oz pasta (penne, rigatoni or tortiglioni)1 garlic clove 50g/1¾oz pine nuts100g/3½oz fresh basil, leaves picked250g/9oz cherry tomatoes1 large tomato30g/1oz Parmesan, finely grated, plus extra to serve100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciuttosea salt and freshly ground black pepper 400g/14oz pasta (penne, rigatoni or tortiglioni) 1 garlic clove 50g/1¾oz pine nuts 100g/3½oz fresh basil, leaves picked 250g/9oz cherry tomatoes 1 large tomato 30g/1oz Parmesan, finely grated, plus extra to serve 100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciutto sea salt and freshly ground black pepper Method Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente.Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside.Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper.As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Recipe tips As with any simple pasta recipe, the quality of the ingredients used directly affects the end result so do seek out the best quality tomatoes and Parmesan you can get your hands on! It's best to add the pasta immediately after draining when it's still piping hot. The heat from the pasta will lightly cook the sauce, while retaining its bright, fresh flavour.