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prosciutto pasta in a large white bowl with a fork and spoon
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5 from 1 vote

Mint Pesto Prosciutto Pasta

Your work week needs a plate of Prosciutto Pasta. This homemade Mint Pesto Prosciutto Pasta with Burrata Cheese will leave you wanting more!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: pesto pasta, prosciutto pasta
Servings: 6
Calories: 851kcal
Author: Jordan


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


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)
    a knife and chopped prosciutto on a white cutting board
  • 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.
    spaghetti in a large white bowl with mint pesto
  • 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.
    white tongs tossing pesto pasta

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. 
    mint pesto in a food processor


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.


Calories: 851kcal | Carbohydrates: 56g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 385mg | Potassium: 467mg | Fiber: 5g