Bring a large pot of plenty of salted water to a boil. Add the orzo pasta and cook for approx. 8-9 minutes until al dente according to package instructions. Then drain, rinse briefly with cold water, and let drain.

While the pasta is cooking, toast the pine nuts in a non-stick pan without oil over medium heat for 2-3 minutes until golden brown and wonderfully fragrant. Remove and leave to cool on a plate.

Heat a teaspoon of olive oil in the same pan. Add the prosciutto slices and fry on both sides for 2-3 minutes until crispy. Drain on paper towels and, once cooled, break into bite-sized pieces.