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0 from 6 votes

Pesto Pasta with Prosciutto, Peas, and Sun-Dried Tomatoes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Dinner , Others

Ingredients

For The Pesto
  • 1 C fresh basil Packed
  • 3 Cloves of garlic Peeled
  • ¼ C pine nuts
  • ⅓ C fresh grated parmesan
  • ⅓-1/2 C olive oil
  • Kosher salt to taste
  • Fresh ground pepper to taste
For The Pesto Pasta
  • 12 oz cavatappi pasta
  • 1 Tbsp olive oil
  • 5 oz prosciutto Sliced Thin and Diced
  • 2 C frozen peas
  • 1 C sun-dried tomatoes Diced
  • ¾ C pesto
  • 10 oz fresh mozzarella Cubed

Instructions

For The Pesto
    Cup of Yum
  1. 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
  1. Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
  2. 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.
  3. 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!