pasta with zucchini, prosciutto and lemon

6 thin prosciutto slices
100g Ligurian or other small black olives
zest of 1 lemon, plus 2 tbs juice
2 tsp fresh thyme leaves
1/3 cup (80ml) mild extra virgin olive oil, plus extra to drizzle
300g linguine or other thin dried pasta
2 zucchini, halved lengthwise, thinly sliced into half moons
good handful of wild rocket
grated parmesan, to serve

Tear proscuitto into rags, lightly toss with olives, lemon zest and thyme leaves in a large bowl.

In a second bowl, whisk the lemon juice and olive oil together with some sea salt and freshly ground black pepper.

Cook pasta in a large pan of boiling salted water according to the packet instructions, adding zucchini for the final minute of cooking time.

Drain pasta and zucchini well, and immediately add to the bowl with the proscuitto and olives. Pour over the lemon dressing, add rocket and lightly toss. Drizzle with extra olive oil and serve with grated parmesan.

Serves 4