Penne Rigate with Sundried Tomato Pesto, Peas and Prosciutto
Penne Rigate with Sundried Tomato Pesto, Peas and Prosciutto Solve weeknight dinner dilemmas with a simple penne rigate pasta toss loaded with flavour, thanks to this homemade pesto that comes...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italpasta.com.
Cooking tools:
- Food processor
- Grater
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Tongs
- Serving bowl
Ingredients
- 12 oz Italpasta Artisan Penne Rigate
- 1/4 cup extra virgin olive oil
- 1 cup sundried tomatoes (drained)
- 1/2 cup Parmesan Cheese (grated)
- 1/3 cup almonds (chopped)
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 tbsp lemon juice
- 2 cloves garlic (chopped)
- 1 cup green peas (baby)
- 4 oz prosciutto (sliced in ribbons)
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