• 1 lb (.5 kg). fresh tri-coloured tagliatelle noodles
  • 4 thin slices prosciutto or raw ham
  • 1 tbsp (15 ml) olive oil
  • 1 sprig thyme
  • 7 sprigs rosemary
  • 1 bunch fresh basil
  • 1 garlic clove, minced
  • 2 tsp (10 ml) Dijon mustard
  • 3 tbsp (45 ml) red wine vinegar
  • 6 tbsp (90 ml) olive oil
  • salt and pepper, to taste


  • Cook noodles in boiling salt water with olive oil, thyme, and 1 sprig rosemary, 3-4 minutes; drain and set aside.
  • Rinse prosciutto under cold water, drain, cut into strips, reserve the size of an egg for garnish, don't cut..
  • Wash basil and slice leaves with scissors.
  • Combine in small bowl garlic, mustard, vinegar, and oil; season and mix well.
  • In large bowl add pasta, pour dressing over and toss, add basil and prosciutto or ham and toss again.
  • In centre of bowl add a mountain of prosciutto, try to make a rosette, and have 5-6 sprigs of rosemary coming out one end.