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Your work week needs a plate of Prosciutto Pasta. This homemade Mint Pesto Prosciutto Pasta with Burrata Cheese will leave you wanting more!
Prosciutto Pasta Recipe
I am a firm believer that everyone needs a great plate of pasta every now and then. To me, there is nothing better than the perfect plate of pasta filled with incredible flavors and textures.
If you are looking for that delicious plate of pasta or just want to try out a new pasta recipe worth talking about, this one is for you.
MINT PESTO PROSCIUTTO PASTA INGREDIENTS
With just a handful of pantry staple ingredients, you will have an incredible pasta full of flavor in no time.
- sliced prosciutto
- thin spaghetti
- frozen peas
- burrata
- pink peppercorns, optional
- fresh mint, to garnish
- homemade Basil Mint Pesto
HOW TO MAKE PESTO
Pesto adds incredible flavor to pasta, especially when it is fresh! In a few easy steps, you can make homemade pesto that easily tops anything store bought!
HOMEMADE PESTO INGREDIENTS
- slivered almonds
- fresh basil
- fresh mint
- garlic clove
- grated parmesan cheese
- extra virgin olive oil
- lemon, zest and juice from half the lemon
- salt
- pepper
1. Chop the almonds. I start by adding the slivered almonds to a food processor and pulse on high until they are finely chopped.
2. Blend the rest of the ingredients. Once chopped add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in.
Note: If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.
Pesto Making Tips
- Only use fresh basil and mint to make your homemade mint pesto. Dried basil does not carry the same flavor or effect. Unfortunately, there is no substitution for the incredible flavors of fresh herbs.
- Parmesan cheese is essential to making great pesto, so don’t skip out. However, be aware cheese lovers, if you add too much cheese to pesto, it can become too thick quickly.
- To keep pesto bright for a few days, blanch the mint and basil for 30-60 seconds in boiling water, then shock them in an ice water bath. The boiling water kills the browning enzymes that cause the leaves to turn a brownish, olive color. AKA this will keep your pesto bright and pretty!
HOW TO MAKE PROSCIUTTO PASTA
1. Preheat the oven to 400° F and arrange the prosciutto in a single layer on a foiled baking sheet.
Bake for 10-12 minutes, flipping halfway through, until the prosciutto is nice and crispy.
2. Cook the pasta. While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to instructions. About two minutes before the pasta is finished, add the peas to the water. Drain the pasta and the peas into a colander.
3. Chop the prosciutto. When the prosciutto is done, transfer to a cutting board and let it cool for about 5 or so minutes.
Using a sharp knife, dice the prosciutto to your liking. I like to make a mix of finely chopped and roughly chopped.
4. Combine the pesto and pasta. Add the pasta, peas, and half the prosciutto to a large bowl and toss with pesto until fully coated.
Tear apart one burrata ball and mix throughout the pasta, top the pasta with the second ball of torn burrata, the rest of the prosciutto, and fresh mint leaves. Season with pink peppercorns or fresh cracked black pepper.
WHAT DOES BLANCHING MEAN AND HOW DO I DO IT?
Blanching in short, keeps your greens…green! However, there are a few other essential reasons why you may want to blanch your greens.
Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process.
Why do we do this?
Blanching stops the enzyme action which could cause loss of flavor, color and texture in the food.
Blanching however also cleanses the surface of dirt and organisms, causing a brightness of color and helps reduce the loss of essential and healthy vitamins.
How To Blanch Herbs
Bring a large saucepan of water to a boil. While the water boils, fill a mixing bowl with ice water.
Add the basil and mint to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. Use a slotted spoon to transfer the herbs to the ice water. Carefully swish them around for 30 seconds.
Drain into a colander, and with your hands, gently squeeze out as much liquid as possible.
More About Prosciutto
What Is Prosciutto?
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.
In Italian, this style of prosciutto is called: prosciutto crudo. Different from cooked ham/prosciutto refereed to as: prosciutto cotto.
Is Prosciutto Healthy?
Like Bacon, Italian dried-ham gets a bad reputation. However, Prosciutto is healthier than bacon.
Is Prosciutto Safe to Eat Uncooked?
Yes! Thanks to the curing process, prosciutto is completely safe to eat raw/uncooked if you’d prefer to eat it that way.
I always snack on it while making this pasta recipe!
More Pasta Recipes To Try
- Spring Pea Pasta
- Grilled Chicken Pasta Salad
- Creamy Basil Pesto Shrimp Pasta
- Tomato Ricotta Pesto Pasta With Balsamic Burst Cherry Tomatoes And Lemony Panko
- Caprese Pasta
- Squid Ink Pasta
More Pesto Recipes To Try
- Pea Pesto Tomato Crostini
- Creamy Sun Dried Tomato Pesto Chicken
- Pesto Chicken Stuffed Sweet Potatoes With Crispy Quinoa
- Pesto Grilled Cheese
WANT TO TRY THIS MINT PESTO PROSCIUTTO PASTA RECIPE?
PIN IT to your pasta recipes, prosciutto recipes, or easy dinner recipes board to save it for later!
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Mint Pesto Prosciutto Pasta
Ingredients
For the pasta
- 8 ounces thinly sliced prosciutto
- 1 pound thin spaghetti
- 1/2 cup frozen peas
- 8 ounces burrata
- pink peppercorns, optional
- fresh mint, to garnish
For the Basil Mint Pesto
- 1/2 cup slivered almonds
- 2 cups fresh basil, packed
- 1/2 cup fresh mint, packed
- 1 garlic clove
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup warm water
- 1 lemon, zest and juice from half the lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
For the pasta
- Preheat the oven to 400° F and arrange the prosciutto in a single layer on a foiled baking sheet. Bake for 10-12 minutes, flipping halfway through, until the prosciutto is crispy.
- Transfer the prosciutto to a cutting board and let it cool. Using a sharp knife, dice the prosciutto to your liking. (I like to make a mix of finely chopped and roughly chopped)
- While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to instructions. Two minutes before the pasta is finished, add the peas to the water. Drain the pasta and the peas.
- Add the pasta, peas, and half the prosciutto to a large bowl and toss with pesto until fully coated. Tear one burrata ball and mix throughout, top with the second ball of torn burrata, the rest of the prosciutto, and fresh mint leaves. Season with pink peppercorns or fresh cracked black pepper.
For the Basil Mint Pesto
- Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the bail, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.
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