Spaghetti alla chitarra with lemon balm pesto, toasted almonds and crunchy Parma Ham


Ingredients for 4 servings:

  • 320 g rough spaghetti alla chitarra
  • 30 g grated Parmigiano Reggiano PDO
  • 8 slices of Leporati Parma Ham, not too thin
  • 60 g lemon balm leaves
  • 1 clove of garlic
  • 10 g pine nuts
  • 100 g extra virgin olive oil
  • almonds
  • salt and pepper


Wash with care the lemon balm leaves and brush with oil. Put the water to boil with a little salt in a large pot boil and as soon as it starts boiling throw in the pasta and prepare the pesto while it is cooking. Place in the mixer: the lemon balm, the whole clove of garlic, the pine nuts and the grated Parmigiano Reggiano cheese. Mix and add a ribbon of olive oil until reaching a homogeneous mixture, thoroughly amalgamated. Cut the Leporati Parma Ham in strips and sauté in a frying pan until crunchy. In another hot pan, toast the almonds. Drain the pasta when “al dente” holding some of the cooking water. Put the pasta in a non-stick pan: sauté with the pesto just prepared, the toasted almonds and crunchy Leporati Parma Ham. Serve the spaghetti sprinkled with pepper and as much grated Parmigiano Reggiano cheese as you like.

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