Runner bean & prosciutto pasta

Cook the tagliatelle in a large pan of boiling, salted water according to pack instructions. Four mins before the end of the cooking time, add the runner beans.

Meanwhile, cut each slice of prosciutto into 5-6 pieces. Heat the oil in a frying pan, add the ham, then fry quickly until crisp. Drain the pasta and return to the pan with the crème fraîche, prosciutto, pan juices and plenty of black pepper, tossing everything together until the pasta is well coated.