* This is a sponsored post for Prosciutto di San Daniele and Grana Padano*
This Mexican and Italian fusion spaghetti dish could not be any easier. This Avocado, Lime and Tomato Spaghetti with Prosciutto di San Daniele and Grana Padano has light and fresh flavours brought together in a simple weeknight meal that is on the table in under 15 minutes.
I am a firm believer that Italian dishes, especially spaghetti dishes should be pretty quick – which one of the many reasons I love them. The sauce and toppings shouldn’t really take any longer to cook than the pasta itself. I love a slow cooked meal as much as the next person, but if you can get serious flavour in a quarter of the time, then I am on board.
Do you want to be kept up to date on more delicious recipes like this Avocado, Lime and Tomato Spaghetti with Prosciutto di San Daniele and Grana Padano? Please subscribe to the blog mailing list (it takes 30 seconds). You will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed.
Click here to sign up.
We are also big fans of fusion food here at HHH and with Italian and Mexican being 2 of our favourite cuisines, it seemed like an obvious choice. The avocado, lime and tomatoes are classic ingredients in any Mexican dish and they go perfectly with the spaghetti.
The stars of this spaghetti dish really are the Grana Padano Cheese and Prosciutto di San Daniele, which are seriously top quality Italian artisan products that will take a pasta dish, or any dish, from bland to grand with no effort at all. Both have been recognised by the European Union as Protected Designation of Origin (PDO) products – in order to achieve PDO status, products must respect the strict Production Specifications and it is reserved for products that are produced using distinctive processing techniques from a defined geographical area. For example, Grana Padano cheese is made from milk from the production area in the “Pianura Padana” (Po River valley in Northern Italy) and can be produced only by authorised dairies.
When it comes to the Prosciutto di San Daniele, the same strict regulations are enforced, as only Italian pigs can be used and the whole process takes a minimum of 12 months to ensure it has the best flavour.
With the PDO logo on the packaging, you know that you are getting authentic and high quality products and that’s exactly what you get with both Grana Padano Cheese and Prosciutto di San Daniele. Grana Padano, which can be used in recipes where Italian hard, aged cheese is required, is a cheese that dates back to the 12th Century. Benedictine monks invented the cheese as a way to preserve surplus milk, and thank goodness they did as it is quickly becoming our favourite cheese.
Both products are added on top of the spaghetti when serving, so there is no need to cook them or do anything with them – just let the flavours shine through. The creaminess of the Grana Padano goes perfectly with the avocado and the prosciutto di San Daniele and tomatoes compliment each other beautifully.
The spaghetti dish doesn’t have a traditional sauce to go with it, but instead the lime juice is stirred in to the cooked spaghetti with some olive oil and sea salt and black pepper – simple is best when it comes to this dish.
How to make Avocado, Lime and Tomato Spaghetti
Avocado, Lime and Tomato Spaghetti with Prosciutto di San Daniele and Grana Padano
- 140 g Wholewheat spaghetti
- 1 Lime (juice only)
- 1 pinch Sea salt and black pepper
- 2.5 tbsp Olive oil
- 0.5 Avocado, cut in to chunks
- 8 Tomatoes, on the vine
- 6 slices Prosciutto di San Daniele
- 30 g Grana Padano, shaved
- Put the tomatoes in a oven-proof dish with half a tbsp of oil and cook in a preheated oven at 190C for 15 minutes
- Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
- Drain the spaghetti and add back to the pan and stir through the rest of the olive oil, along with the lime juice, sea salt and black pepper and mix well.
- Divide the spaghetti between bowls and then top with the chunks of avocado and cooked tomatoes. Add the prosciutto di San Daniele in roses and add shavings of Grana Padano on top. Add extra black pepper before serving.
Have a look at some other recipes where we’ve used Grana Padano and Prosciutto di San Daniele:
Lemon Asparagus, Grana Padano and Prosciutto di San Daniele Pasta
Roasted Butternut Squash, Grana Padano and Prosciutto di San Daniele Salad.