for 4 servings
- 8 cups Conchiglie
- 2 cups baby Spinach (washed)
- ¼ cup olive oil
- 1 cup Prosciutto (chopped roughly)
- 1 large Apple (cored and diced)
- ¼ cup Parmesan cheese (finely grated)
- Sage leaf (to garnish)
Bring a large pan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
Meanwhile, heat the olive oil in a large frying pan and add the prosciutto and cook for 1 minute, stirring occasionally until golden brown.
Remove and drain on kitchen paper, keeping warm to one side.
Add the apple to the pan and cook for 2-3 minutes before removing to a plate, keeping warm to one side.
Finally, wilt the spinach with a little salt and drain the pasta at the same time. Toss together the pasta, spinach and apple and warm through.
Spoon onto serving plates and garnish with the prosciutto, sage leaves and Parmesan before serving.