The best combination of flavors all in one pasta! Arugula pesto prosciutto pasta made in partnership with Earthbound Farm organic baby arugula!
I am so excited to bring you this new recipe with Earthbound Farm! I have been enjoying their baby arugula for years- it’s a staple in my fridge! I love finding new and fun ways to use it in dishes, and this pesto pasta is my favorite way yet!
The simplest and super fresh pesto, made with baby arugula and basil, acts as the most perfect sauce for this dish. Combined with fresh mozzarella, peas, and prosciutto. My idea of heaven!
I absolutely love using arugula in any dish- it adds the best fresh bite, while upping the nutrients in the dish. Arugula is packed with vitamins and minerals, making this pesto sauce super nutrient-dense. I can’t get enough!
You’ll just quickly pulse the arugula and basil with a few other ingredients in your blender or food processor, and you’re set! No cooking required for the sauce! Bonus tip: make a double batch and save half for other dishes throughout the week! I could truly eat this pesto on just about anything.
I used a gluten free tagliatelle noodle for my pasta, but you can use any long type of pasta you prefer! If you’re vegetarian, you can skip the prosciutto and it will still be just as delicious.
This pasta feels fancy, yet is super simple to make. You’ll feel like you’re at a restaurant in the comfort of your home J The bright and flavorful pesto sauce with the creamy mozzarella, fresh peas, and crispy prosciutto is just so delicious. It’s a perfect summer pasta. However, I see myself eating this year-round. It’s just too good!
I cannot wait for you all to try this one!
Be sure to leave a rating and review below if you make this, and tag me on Instagram so I can see your remakes! I love seeing what you guys ar eup to in the kitchen J
Gluten free pesto pasta with crispy prosciutto, fresh peas, and creamy mozzarella! Simple and delicious fancy pasta at home!
For the pesto:
- 1 cup Earthbound Farm organic baby arugula, packed
- 1 cup fresh basil, large stems removed
- 1/3 cup grated parmesan
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp hemp seeds
- 2 cloves of garlic, smashed and peeled
- ¼ tsp sea salt, more to taste
- Dash of black pepper
For the pasta:
- 12 oz of your favorite pasta
- 1 cup frozen peas
- 4 oz prosciutto (optional)
- ¼ cup reserved pasta water
- 1 cup mini mozzarella balls
- If you are including the prosciutto, preheat oven to 400°F.
- Start by making the pesto. Add all ingredients to a blender or food processor. Pulse until blended but still chunky. Pour into a small bowl and set aside.
- Make the pasta according to the directions on the box; cook about 2-3 minutes less than the box says for al dente pasta. When there are 2 minutes left to cook your pasta, add the peas to the boiling water along with the pasta. *Note: make sure to salt your water to add flavor to the pasta.
- While the pasta is cooking, spread prosciutto out on a parchment-lined baking pan. Roast at 400°F for 6-7 minutes, until crispy. Drain off any grease.
- Reserve ¼ cup pasta water for later; drain your pasta and peas.
- Add pasta and peas back to the pot, then stir in the pesto sauce. Add the reserved pasta water as needed to thin out the sauce and get all the noodles coated well.
- Stir in the mozzarella balls and crumble in the crispy prosciutto. Serve immediately and enjoy!