Quinoa Pasta With Sautéed Rapini & Prosciutto
1 350g pack of quinoa pasta
1 bunch of cleaned and chopped rapini
2 cloves of chopped garlic
2 tbsp of extra virgin olive oil
4 pieces of diced prosciutto
1 handful of fresh cherry tomatoes
1 tbsp of organic tomato paste
1/2 tsp of seasalt and pepper
1. Using a large flat pan, add oil, garlic, prosciutto and rapini, cherry tomatoes, tomatoe paste and spices. Mix and cook on medium heat for 8-10 mins. Set aside.
2. Using a large pot filled with water, add uncooked quinoa and boil for 10-12 mins. Add 1/2 a cup of starchy water to rapini mix. Drain pasta and add to rapini mixture. Mix and serve.