Pesto Pasta with Prosciutto, Peas, and Sun-Dried Tomatoes by Three in Three
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Pesto Pasta with Prosciutto, Peas, and Sun-Dried Tomatoes

Author Karly Gomez

Ingredients

For The Pesto

  • 1 C Fresh Basil Packed
  • 3 Cloves of Garlic Peeled
  • 1/4 C Pine Nuts
  • 1/3 C Fresh Grated Parmesan
  • 1/3-1/2 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
  • 3/4 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 3/4 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!