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