Directions
Cook pasta in salted boiling water until al dente. Drain and set aside to cool slightly. In a food processor, blend pesto, garlic, lemon juice, lemon zest, parmesan, 2 cups of peas, and olive oil until smooth and creamy. In a skillet, heat olive oil and cook prosciutto until crisp, about 2â-3 minutes. Transfer to a paper towel-lined plate. In a large bowl, toss the cooked pasta with the pesto-pea sauce. Add the remaining peas and warm through for 1â-2 minutes. Stir in the mozzarella pearls and crumbled prosciutto. Sprinkle with panko breadcrumbs just before serving. Serve chilled or at room temperature. Serves 4â-6.
Pesto Pea Pasta Salad with Prosciutto
Prep: 20 min Cook: 15 min Servings: 4-6
This refreshing pasta salad combines tender gnocchi cuts with a vibrant pea-pesto sauce, tossed with mozzarella pearls, lemon, and fresh basil. Crispy prosciutto adds a savory crunch, while toasted panko gives each bite a golden finish. It's a bright, satisfying dish perfect for picnics, gatherings, or a simple summer meal.
Ingredients
- 1 pkg Anna Gnocchi (1 lb)
- 3 cups Frozen Peas, thawed slightly
- 1 jar Cento Basil Pesto Sauce (6.52 oz)
- 2 cloves Garlic, minced
- 1 Lemon, juiced & zest
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Panko Bread Crumbs
- 3 oz Prosciutto
- 1/2 cup Mozzarella Pearls
- 1/4 cup Parmesan Cheese
- Fresh Basil Leaves, torn
Directions
- Cook pasta in salted boiling water until al dente. Drain and set aside to cool slightly. In a food processor, blend pesto, garlic, lemon juice, lemon zest, parmesan, 2 cups of peas, and olive oil until smooth and creamy. In a skillet, heat olive oil and cook prosciutto until crisp, about 2â-3 minutes. Transfer to a paper towel-lined plate. In a large bowl, toss the cooked pasta with the pesto-pea sauce. Add the remaining peas and warm through for 1â-2 minutes. Stir in the mozzarella pearls and crumbled prosciutto. Sprinkle with panko breadcrumbs just before serving. Serve chilled or at room temperature. Serves 4â-6.
