Pesto Pasta with Prosciutto, Peas, and Sun-Dried Tomatoes
User Reviews
5
6 reviews
Excellent
Pesto Pasta with Prosciutto, Peas, and Sun-Dried Tomatoes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For The Pesto
- 1 C basil Packed, fresh
- 3 Cloves garlic Peeled
- ¼ C pine nuts
- ⅓ C Parmesan Cheese fresh grated
- ⅓-1/2 C olive oil
- kosher salt to taste
- black pepper fresh ground, to taste
For The Pesto Pasta
- 12 oz cavatappi pasta
- 1 Tbsp olive oil
- 5 oz prosciutto Sliced Thin and Diced
- 2 C peas frozen
- 1 C sun-dried tomatoes Diced
- ¾ C pesto
- 10 oz fresh mozzarella Cubed
Instructions
For The Pesto
- Combine the basil, garlic, pine nuts, parmesan and a pinch of salt and pepper in a food processor and process on low. With the processor still running, slowly add the olive oil until the mixture emulsifies into a liquid consistency. Adjust the salt and pepper to taste, adding more olive oil if you desire a thinner pesto.
For The Pesto Pasta
- Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
- While the pasta is cook, heat a fry pan to medium-high with the olive oil, then add the prosciutto and fry until just crispy, about 5 minutes. Add the frozen peas and cook until heated-through and soft, about 4 minutes. Then add the sun-dried tomatoes and continue to cook for another minute or two. Remove from heat.
- When the pasta has finished cooking, drain well and return to the pot. Pour in ¾ C of the pesto, add the prosciutto, pea, and sun-dried tomato mixture, and the cubed mozzarella, toss well until all the ingredients are combined, then plate and serve!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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