thepioneerwoman5.0
Spring Pea Pesto Pasta Salad
Ree Drummond's spring pea pesto salad recipe has crispy prosciutto, herby pesto, fresh mozzarella, lemon-parmesan breadcrumbs, and peas. It's picnic perfection!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
- ●spatula
- ●pan
- ●skillet
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Cook the pasta until al dente, about ⏱️ 2 minutes less than the package directions. Drain, reserving 1/2 cup pasta water. Transfer the pasta to a large bowl, and set aside to cool.
2
In a food processor, combine 1 1/4 cup peas with the garlic, basil, parsley, 1/4 cup parmesan cheese, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Pulse until the pesto begins to come together. Scrape down the sides of the bowl with a rubber spatula. Slowly stream in 1/4 cup olive oil with the food processor running until the pesto is smooth. Season with salt and pepper, then transfer the pesto to the bowl of cooled pasta. Toss the pasta and pesto together, adding the reserved pasta water, 1 to 2 tablespoons at a time, if necessary to thin the sauce.
garlic, peeled and smashed2 cloves
3
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Working in batches if necessary, arrange the prosciutto in an even layer and cook, turning occasionally, until crisp, 6 to ⏱️ 8 minutes. Remove from the pan, and transfer to a plate lined with paper towels to drain. Add the panko breadcrumbs to the pan, along with another drizzle of olive oil if the pan seems dry. Cook, stirring often, until lightly golden and toasted, 3 to ⏱️ 5 minutes. Transfer to a small bowl. To the breadcrumbs, add 1 teaspoon of lemon zest and the remaining 1/4 cup of parmesan cheese. Stir and set aside.
prosciutto (about 2 oz.)6 slices
4
Roughly chop the crispy prosciutto and add half to the bowl of pasta. Add the remaining peas, arugula, and mozzarella, along with the remaining 2 teaspoons of lemon zest, remaining 2 tablespoons of lemon juice, and a good drizzle of olive oil; stir together. Taste and adjust the seasoning as necessary, then serve the pasta salad sprinkled with the lemon-parmesan breadcrumbs and remaining crispy prosciutto.
prosciutto (about 2 oz.)6 slices
Nutrition Facts
calories
458 Calories
fat Content
17 g
fiber Content
5 g
sugar Content
5 g
sodium Content
444 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
22 mg
carbohydrate Content
50 g
saturated Fat Content
5 g
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