Pesto prosciutto "udon" pasta バジルペーストとプロシュートのウドンパスタ

This was a lunch. Since we made pesto from our window sill basil harvest, we decided to use the pesto, prosciutto, which was getting old,  and the remaining rapini which I blanched previously. We thought this combination should work. Instead of spaghetti, we used thin Japanese “udon” noodles called "Ito-udon" 糸うどん which we had cooked a few days prior. I started with cooking the prosciutto in a frying pan. Then set aside the prosciutto. In the same pan, added a small amount  of olive oil and sautéed the noodle until warmed up, added  the rapini. Finally, off heat, added the pesto and prosciutto.

Since the pesto had enough parmesan cheese in it, I only added our favorite spicy Spanish olive oil.

The flavors of the pesto, slightly bitter rapini, and salty prosciutto all worked well. This was a perfect lunch for us.