Method

1. Heat a frying pan on a medium heat, crisp up the slices of ham for 30-60 seconds, remove and set aside. Once cooled slice into wide pieces.
2. Salt water and bring to a boil, add in the pasta.
3. Add diced onion and finely sliced garlic to a pan on a medium heat with olive oil and cook until softened.
4. Stir in a heaped tbsp of the pesto.
5. Add sliced sundried tomatoes, along with a good drizzle of their oil along with the sliced olive.
6. Stir in the seasonings, the chilli flakes and oregano.
7. Drain the pasta, serving 50ml-100ml and add into the saucepan.
8. Add 50g of the finely grated parmesan and combine. Plate and garnish with more parmesan and shards of the cured meat.