Pesto Prosciutto Pasta

Active Time: 30 minutes • Total Time: 30 minutes

Yields: 2 servings

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  • 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
  • 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.

Pesto Prosciutto Pasta Image 1

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.


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