Mint Pesto Prosciutto Pasta
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!
Servings: 6
Calories: 851kcal
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.
Nutrition
Calories: 851kcal | Carbohydrates: 56g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 385mg | Potassium: 467mg | Fiber: 5g
