Pesto Prosciutto Pasta
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This Mint Pesto Prosciutto Pasta is an easy and refreshing summer pasta that tastes delicious all year round. It’s ready in 25 minutes but tastes better than a restaurant!
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 noodles featuring 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 prosciutto pasta dish is for you.
And if you’re like me and you can’t get enough prosciutto, you also HAVE to try my Prosciutto and Pomegranate Salad or this Pesto Pizza with Burrata!
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.
- Prosciutto: This salty and subtly sweet cured ham adds the perfect amount of flavor to this pasta dish!
- Pasta: You can really use any kind of pasta you like, but I love how thick mafaldine noodles hold lots of that creamy pesto.
- Frozen peas: Cook along with the pasta for some extra flavor and nutrition.
- Burrata: Adds an extra creamy and cheesy flavor.
- Homemade Basil Mint Pesto: Check out the recipe card to find out how to easily make your own pesto!
HOW TO MAKE PESTO
Pesto adds incredible flavor to this prosciutto pasta, especially when it is fresh! In a few easy steps, you can make homemade pesto that easily tops anything store bought!
- Chop the almonds. I start by adding the slivered almonds to a food processor and pulse on high until they are finely chopped.
- 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 PESTO PROSCIUTTO PASTA
Step 1. Preheat the oven 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. Let it cool, then chop into pieces.
Step 2. Cook the pasta. While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to package directions to al dente. About two minutes before the pasta is finished, add the peas to the water. Drain the pasta and the peas into a colander.
Step 3. Combine the pesto and pasta. Add the pasta, peas, and some of the starchy pasta water to a large pasta dish and toss with the pesto until fully coated and saucy. The
Step 4. Plate the pasta. Tear apart one burrata ball and mix throughout the pasta, top the pasta with the second ball of torn burrata, the chopped prosciutto, and fresh mint leaves. Season the pasta with pink peppercorns or fresh cracked black pepper.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
WHAT DOES BLANCHING MEAN AND HOW DO I DO IT?
Blanching, in short, keeps your greens…green! This two-step process involves plunging foods into boiling water, usually for only a minute or two and then transferring into ice water to rapidly stop the cooking process.
Blanching stops the enzyme action which could cause loss of flavor, color and texture in the food.
It 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.
FAQs
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.
Like Bacon, Italian dried-ham gets a bad reputation. However, Prosciutto is healthier than bacon.
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 prosciutto pasta recipe!
More Easy 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 malfaldine pasta
- 3/4 cup frozen peas
- 8 ounces burrata
- pink peppercorns, optional
- fresh mint, to garnish
- 1/4 cup reserved pasta water
For the Basil Mint Pesto
- 1/2 cup almonds
- 2 cups fresh basil, packed
- 1/2 cup fresh mint, packed
- 1 garlic clove
- 1/2 cup grated parmesan cheese
- 3/4 cup extra virgin olive oil
- 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 to al dente. Two minutes before the pasta is finished, add the peas to the water. Drain the pasta and the peas, reserving 1/2 cup of pasta water.
- Add the pasta, peas and half the pesto to a large serving bowl with 1/4 cup of the pasta water. Mix it together until fully combined. Add more pesto if you like, and more pasta water as needed. The pasta should be saucy, not dry. Then mix in half the prosciutto and one torn burrata ball.Top the pasta with the second ball of torn burrata, the rest of the prosciutto, and fresh mint leaves. Season the pasta with pink peppercorns (if using) or fresh cracked black pepper.
For the Basil Mint Pesto
- Add the almonds to a food processor and pulse on high until they are finely chopped. Then add the bail, mint, garlic, 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.
Notes
- Note: if you add the basil and mint at the very end instead of mixing it in with the rest of the ingredients, it’s less likely to bruise or lose flavor. This will also help it maintain its bright green color.
