Penne with Sundried Tomato Pesto, Peas and Prosciutto

Name: Penne with Sundried Tomato Pesto, Peas and Prosciutto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 12 oz Italpasta Artisan Penne Rigate; 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); 1 cup green peas (baby); 4 oz prosciutto (sliced in ribbons)

Ingredients

12 oz Italpasta Artisan Penne Rigate

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.