15 minutes
10 minutes
Serves 4
Recipes » Penne Rigate with Sundried Tomato Pesto, Peas and Prosciutto

Penne Rigate with Sundried Tomato Pesto, Peas and Prosciutto

Solve weeknight dinner dilemmas with a simple penne rigate pasta toss loaded with flavour, thanks to this homemade pesto that comes together quickly with a few good-quality ingredients.
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Ingredients

Pesto

  • 1/4 cup extra virgin olive oil
  • 1 cup sundried tomatoes, drained
  • 1/2 cup Parmesan Cheese, grated
  • 1/3 cup almonds, chopped
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 2 tbsp lemon juice
  • 2 clove garlic, chopped

Peas and Prosciutto

  • 1 cup green peas (baby)
  • 4 oz prosciutto, sliced in ribbons
US - Metric

Instructions

Pesto

  • In food processor fitted with metal blade, combine all ingredients except oil. Pulse until finely chopped. With motor running, slowly pour in olive oil until emulsified.
  • Cook penne according to package directions. Drain well, reserving 1/2 cup (125 mL) cooking liquid.

Peas and Prosciutto

  • Toss together penne, pesto, prosciutto, cooking liquid and peas until well combined.
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Tips

Pesto recipe can be doubled if desired.   
Pesto can be covered tightly and refrigerated for up to one month.

Nutritional Analysis

Calories: 640kcalCarbohydrates: 84gProtein: 23gFat: 27gCholesterol: 15mgSodium: 430mgFiber: 8gSugar: 4g