175g gluten free tagliatelle
200g runner beans, trimmed and cut into short lengths
3 slices prosciutto
1 tbsp olive oil
1 tbsp garlic infused oil
Cook the gluten tagliatelle in a large pan of boiling, salted water according to pack instructions.
Four mins before the end of the cooking time, add the runner beans.
Meanwhile, cut each slice of prosciutto into 5-6 pieces. Heat the oil in a frying pan, add the ham, then fry quickly until crisp.
Drain the pasta and return to the pan with the garlic oil, prosciutto, pan juices and plenty of black pepper, tossing everything together until the pasta is well coated
Recipe from Good Food magazine