Spring Pesto Pasta with Crispy Prosciutto

Servings Number 4 people
Prep Time 00h 15
Cooking Time 00h 30

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Ingredients and Method


  • 1 cup green peas (blanched)
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup walnuts
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 12 oz (340g) Fusilli Con Buco
  • 8 slices prosciutto
  • Fresh basil leaves (for garnish)
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Arrange the prosciutto slices in a single layer on the baking sheet.
  3. Bake for about 10-12 minutes, or until the prosciutto is crispy. Once done, remove from the oven and let cool on a paper towel to absorb excess grease.
  4. Meanwhile, bring a large pot of salted water to a boil.
  5. Add the Fusilli Con Buco and cook according to the package instructions until al dente.
  6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  7. In a food processor, combine the blanched green peas, fresh basil leaves, garlic, and walnuts.
  8. Pulse until the mixture is coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
  9. Return the cooked pasta to the pot. Add the pesto and toss to coat, adding reserved pasta water a little at a time as needed to reach your desired consistency. Transfer the pasta to a serving plate.
  10. Top with crispy prosciutto, breaking it into pieces as desired. Sprinkle with grated Parmesan cheese.
  11. Garnish with fresh basil leaves and enjoy!
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