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.

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Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4



  • 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



  • 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.


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