Prosciutto Wrapped Asparagus with Sun-Dried Tomato Pesto - Prosciutto Di Parma

Ingredients

• 10-ounce jar sun-dried tomatoes in olive oil
• 2 small cloves garlic
• 1/4 teaspoon crushed red chili flakes
• 1 tablespoon lemon juice, fresh
• 1 bunch asparagus, woody bottom third of the stalks removed
• 1/2 pound green beans and/or yellow wax beans, ends snipped
• Sea salt
• pepper
• 1 tablespoon olive oil
• 2 tablespoons lemon juice, fresh
• 1/2 pound Prosciutto di Parma, thinly-sliced
• 4 cups baby arugula leaves, loosely packed (half a 5-ounce bag)