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Choose a pasta that holds sauce well such as one with ridges Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the. Pasta Prosciutto Broccoli Italian Pork Garlic Onions Fusion Weeknight Dinner Cheese Winter Vegetables Main Dish Easy Panko Breadcrumbs.

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Ingredients for Pesto and crispy prosciutto pasta:

1. Take 4 slices - prosciutto
2. Make ready Spaghetti
3. Get 200 g - frozen pea
4. Provide 50 g - grated Parmesan
5. Provide 3-4 tablespoons - pesto

Green Pea Pesto Crostini with Prosciutto. Spread pea mixture evenly over toasted baguette slices. Serving the squash with bread and prosciutto transforms it into a meal filling enough to serve as a light lunch. Note: Use fresh basil leaves in place of parsley if desired.

Pesto and crispy prosciutto pasta making process:

1. Fry the slices of prosciutto with a little bit of oil until crispy. Remove from the pan and set aside to cool.
2. Boil the spaghetti for 8 - 10 minutes until Cooke. Once cooked drain, saving some of the cooking liquid.
3. Cook the peas in a frying pan with a splash of the pasta water for a couple of minutes. Add the pasta, pesto and half the Parmesan.
4. To serve break some of the prosciutto shards up and top with some of the remaining Parmesan.

Leftover squash-pesto mixture can be refrigerated for up to one week and added as desired to pasta, etc. Scoops pasta and peas into bowl. If you find any pasta has stuck, just add a splash more water over Oh wow! I haven't done anything with frozen tortellini except mix it with pesto and broccoli. Was out of prosciutto so I made a couple of crispy eggs to go on top, and used sour cream and extra lemon.

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