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.

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!