Directions
Cook pasta according to the package directions, drain and set aside. Heat olive oil and butter in a medium skillet over medium heat. Add the Panko breadcrumbs. Sauté until the breadcrumbs turn golden. Remove from heat and set aside. In the same skillet, fry prosciutto until it becomes crispy. Remove from heat and set aside. Return skillet to heat and add the pesto together with the heavy cream. Then add the peas and cook for about 3 minutes until the sauce thickens and peas soften. Set aside and keep warm. Next, add the cooked pasta to the skillet with the pesto and peas. Toss the pasta to combine. To finish the dish, add the prosciutto, breadcrumbs and fresh basil leaves to the pasta. Gently toss everything together to incorporate the ingredients. Finally, serve the pasta topped with Burrata cheese. Serves 4-6.
Pesto Pasta with Prosciutto & Peas
Prep: 15 min Cook: 15 min Servings: 4-6
Pesto Pasta with Prosciutto & Peas is a delicious and indulgent dish that combines the vibrant flavors of basil pesto with crispy prosciutto and sweet peas. The creamy sauce, made with Cento Basil Pesto and heavy cream, coats the fettuccine noodles perfectly. Topped with crunchy Panko breadcrumbs, fresh basil leaves, and creamy Burrata cheese, this pasta dish is a delightful combination of textures and flavors that will satisfy any pasta lover.
Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Butter
- ½ cup Cento Panko Bread Crumbs
- 1 jar Cento Basil Pesto Sauce (6.52 oz)
- 1 cup Heavy Cream
- 12 oz Frozen Peas
- 6-12 leaves Fresh Basil Leaves
- 4 oz Prosciutto
- 8 oz Burrata Mozzarella
- 1 lb Anna Fettuccine
Directions
- Cook pasta according to the package directions, drain and set aside. Heat olive oil and butter in a medium skillet over medium heat. Add the Panko breadcrumbs. Sauté until the breadcrumbs turn golden. Remove from heat and set aside. In the same skillet, fry prosciutto until it becomes crispy. Remove from heat and set aside. Return skillet to heat and add the pesto together with the heavy cream. Then add the peas and cook for about 3 minutes until the sauce thickens and peas soften. Set aside and keep warm. Next, add the cooked pasta to the skillet with the pesto and peas. Toss the pasta to combine. To finish the dish, add the prosciutto, breadcrumbs and fresh basil leaves to the pasta. Gently toss everything together to incorporate the ingredients. Finally, serve the pasta topped with Burrata cheese. Serves 4-6.
