Penne with Sundried Tomato Pesto, Peas and Prosciutto
Solve weeknight dinner dilemmas with a simple pasta toss loaded with flavour – thanks to this homemade pesto that comes together quickly with a few good-quality ingredients.
Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4
Ingredients
- 1 pkg Italpasta Selezione di Bronzo Penne Rigate (375 g)
- 1/4 cup Fresh Basil, chopped
- Parmesan Cheese, grated
Pesto
- 1/4 cup Italpasta Extra Virgin Olive Oil
- 1 cup Sundried Tomatoes (Oil-Packed), drained
- 1/2 cup Parmesan Cheese, grated
- 1/3 cup Toasted Almonds, chopped
- 1/4 cup Fresh Basil
- 1/4 cup Fresh Parsley
- 1 tsp lemon zest, finely grated
- 2 tbsp lemon juice
- 2 clove garlic, chopped
- 1/4 tsp Pepper
Peas and Prosciutto
- 1 cup Baby Peas
- 1/2 cup Prosciutto, sliced in ribbons
Instructions
Pesto
- In food processor fitted with metal blade, combine sun-dried tomatoes, Parmesan, almonds, basil, parsley, lemon zest, lemon juice, garlic and pepper. Pulse until finely chopped and well combined. With motor running, slowly pour in olive oil in steady stream until emulsified; transfer to bowl.
- Meanwhile, cook penne according to package directions. Drain well, reserving 3/4 cup (175 mL) cooking liquid.
Peas and Prosciutto
- Toss together penne, pesto, 2/3 of the cooking liquid and peas until well combined, adding enough of the reserved cooking liquid as necessary for desired consistency. Toss with prosciutto.
- Garnish with basil and sprinkle with Parmesan. Serve immediately.
Notes
Pesto recipe can be doubled if desired.
Pesto can be covered tightly and refrigerated for up to one month.
Nutritional Analysis
Calories: 640kcal | Carbohydrates: 84g | Protein: 23g | Fat: 27g | Cholesterol: 15mg | Sodium: 430mg | Fiber: 8g | Sugar: 4g