Pesto Pasta Salad with Crispy Prosciutto Gelson's
Dinner Recipes Pesto Pasta Salad with Crispy Prosciutto We’ll be bringing this one to all our summer dinner parties.
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.gelsons.com.
Cooking tools:
- Food processor
- Airtight container
- Nonstick skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Paper towel
- Plastic wrap
- Stove
- Refrigerator
- Fork
Ingredients
- 2 cups loosely packed Gelson’s organic fresh basil
- ½ cup grated Parmesan
- 2 Tbsp pine nuts
- 2 garlic cloves, minced
- ½ cup Gelson’s 100% California extra virgin olive oil
- Kosher salt, to taste
- Freshly ground Gelson’s black pepper, to taste
- 3 oz prosciutto
- 12 oz fusilli pasta
- 1 bunch asparagus, woody ends trimmed, cut into 1” pieces
- 10 oz frozen peas
- 2 tsp Gelson’s 100% California extra virgin olive oil
- ½ cup drained sun-dried tomatoes in olive oil, small diced
- Freshly ground black pepper, to taste
- 8 oz burrata, torn into 1” pieces
- 2 oz microgreens, divided
- ¼ cup toasted pine nuts, divided
- Lemon wedges, for squeezing
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