Linguine with red pesto & prosciutto

Serve 6

Cook the linguine in boiling salted water until al dente. In a pan, brown the chopped prosciutto with a drizzle of oil. Deglaze with white wine and let it evaporate. Add the pesto and adjust the consistency with a little of the cooking water. Drain the linguine al dente and toss them with the sauce, parmigiano reggiano cheese. Serve with  a garnish of toasted almonds and fresh basil leaves.