Insalata di pasta al pesto

Ingredienti

• 8 oz (230g) spiral pasta (fusilli) (or bowties)
• 1 cup pesto (from the recipe below or store-bought)
• 6 slices (85g) prosciutto crudo
• 20 grape or cherry tomatoes
• a handful arugula
• 1/2 English cucumber
• 20 mini mozzarella balls
• 1/4 cup shaved parmesan cheese (cut thinly with a vegetable peeler)
• salt and pepper (to taste)
• 3 packed cups (45g) basil leaves
• 1/2 cup (45g) grated parmesan cheese
• 2 tablespoons pine nuts (or almonds/walnuts)
• zest grated from 1 lemon
• 1 1/2 tablespoons lemon juice
• 1 clove garlic
• 1/3 cup (80ml) olive oil
• salt and pepper (to taste)

Preparazione

1. 1

   Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and let cool slightly. Add to a large bowl.

2. 2

   Make crispy prosciutto: you can make it on the stovetop or in the oven. On the stovetop: heat some oil in a non-stick pan, when hot place the prosciutto slices (can't overlap) and cook over medium heat on both sides until browned and crispy. In the oven: preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, lay prosciutto slices in a single layer (can't overlap). Bake for about 12 minutes or until browned and crispy. Transfer to a plate (it will become more crispy while cooling).

3. 3

   Make pesto: wash basil and gently pat dry the leaves. Add all the ingredients for the pesto except the olive oil into a food processor. Process until almost smooth. Add the olive oil and gently pulse until just combined (don't mix it at high speed). Season to taste with salt and pepper.

4. 4

   Add pesto to pasta and toss to combine.

5. 5

   Prepare other ingredients: Add cut in half tomatoes, cut in half mozzarella balls, sliced cucumbers, arugula, shaved parmesan cheese (sliced thinly with a vegetable peeler).

6. 6

   Toss everything together. Season with salt, pepper, and lemon juice if needed.

7. 7

   Crumble crispy prosciutto over the salad.

8. 8

   Enjoy!