Pesto Prosciutto Pasta
Active Time: 30 minutes • Total Time: 30 minutes
Yields: 2 servings
- 1 cup Earthbound Farm Organic Baby Arugula
- 1 cup fresh basil, large stems removed
- 1/3 cup grated parmesan
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons hemp seeds
- 2 cloves of garlic, smashed and peeled
- ¼ teaspoon sea salt, more to taste
- Dash of black pepper
- FOR THE PASTA:
- 12 oz of your favorite gluten-free pasta
- 1 cup frozen peas
- 4 oz prosciutto (optional)
- ¼ cup reserved pasta water
- 1 cup mini mozzarella balls
A classic combination of pasta, prosciutto and peas goes the extra mile with fresh, simple, homemade pesto. The simple but fancy dish by Gathered Nutrition makes a wonderful weeknight meal…and it can be made with regular or gluten-free pasta, of course.
If you are including the prosciutto, preheat oven to 400°F.
Set a large pot of salted water to boil for the pasta.
To make the pesto, add all pesto ingredients to a blender or food processor. Pulse until blended but still chunky. Pour into a small bowl and set aside.
Add your pasta to the boiling water. At about 2-3 minute less than the time the box calls for “al dente,” add the peas to pot and cook for 2-3 minutes longer.
While the pasta is cooking, spread prosciutto out on a parchment-lined baking pan. Roast at 400°F for 6-7 minutes, until crispy.
Before draining the pasta, reserve 1/4 cup of the pasta cooking water.
Place the well-drained pasta, as much of your pesto as you like, prosciutto (if using), and mozzarella balls in a large bowl and toss together with the reserved pasta cooking water. Season to taste with salt and fresh ground pepper. Serve immediately.