Linguine all pesto e prosciutto

Halve the cherry tomatoes and chop the chives finely.

Reheat the linguine in lightly salted boiling water for 75 seconds.

Heat the olive oil in a large pan and add the linguine. Add the pesto sauce and mix gently.

Dress a bed of rucola on a plate, spoon the pasta on top and decorate with olives, pine nuts, tomatoes, chives and prosciutto.