Ingredients
• 350g green beans, trimmed
• 6 slices prosciutto
• 3 teaspoons Sacla basil pesto
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh chives
• 1 cup pure cream
Method
1. Bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
2. Divide beans into 6 portions of around 10 each. Place 1 slice prosciutto on a flat surface. Spread with 1/2 teaspoon pesto. Place 1 portion of beans at 1 short end of prosciutto. Roll beans up in prosciutto. Repeat with remaining prosciutto, pesto and bean portions.
3. Heat a large, non-stick frying pan over medium-high heat. Cook bean bundles for 2 minutes each side or until prosciutto is crisp. Transfer to a dish. Cover to keep warm.
4. Reduce heat to medium. Add garlic and chives to pan. Cook, stirring, for 1 minute or until fragrant. Add cream. Cook for 2 to 3 minutes or until slightly thickened. Season with pepper. Drizzle over bean bundles. Serve.
