Creamy Pesto Pasta with Prosciutto & Peas
Creamy Pesto Pasta with Prosciutto & Peas. Pasta on Wednesday’s is kind of our thing if you haven’t noticed. It’s that middle of the week pick me up that you just kinda need, you know? Because we would never turn down a good pasta no matter what day of the week it is. This one is super delicious, a bit decadent, and even a little fancy. It’s got all that creamy basil pesto, fresh peas, prosciutto, AND of course Burrata. You know we can’t do a decadent pasta without topping it with Burrata. And yes, there’s also basil breadcrumbs because we are extra like that when it comes to summer pastas. Garnish with fresh basil. Serve with a glass of rosé. What could be better?
So last summer we made a very similar pasta dish…yes, I have been going back in the archives this week for some ideas and inspiration…BUT this summer we decided to make it even better. We loved last years version too, don’t get me wrong, but we are always extra when it comes too pasta, so we obviously had to do it up even better this time around.
Tonight’s dish is a fettuccine…but you can use any kind of pasta you'd like and this dish will be good no matter the pasta cut. It’s all about that extra creamy pesto sauce with lots of fresh peas, prosciutto, and of course burrata. Sprinkled with toasty basil breadcrumbs and garnished with fresh basil leaves. It’s like a little mini antipasto spread in a pasta dish. Two of my favorite things in one bowl?! Antipasto AND pasta….oh you guys need this one in your life.
This is the perfect pasta dish for the middle of the week or the weekend. It doesn’t matter because it’s so good you could eat it any day of the week. It’s too good to pass up on a weeknight, but it’s definitely fancy enough and decadent enough to serve up on the weekend.
Speaking of the weekend…we are almost there you guys !! I am super excited because my plans for this weekend are exciting, so stay tuned for all the exciting activities, eats, and cocktails to come !! And tomorrow I am taking my mom out to dinner, so get excited about the fun foods we will be posting on our instagram stories !! Cheers !!
Ingredients
For the Basil Pesto
2 cups fresh basil leaves
2 cloves garlic
1/4 cup walnuts
1/2 cup olive oil
1/2 cup fresh grated parmesan
salt and black pepper
For the Breadcrumbs
1 tablespoon olive oil
1 tablespoon clarified butter
1/2 cup Panko breadcrumbs
salt and pepper
2 tablespoons chopped fresh basil
For the Pasta
1 cup heavy cream
1 pound fresh English Peas
salt and pepper
fresh basil leaves
1/4 pound San Daniele prosciutto
8 ounces Burrata
1 pound long-cut pasta
Directions
To make the pesto. To the bowl of a food processor, add the basil, garlic, and walnuts. Pulse several times. Add the cheese and pulse several times more. While the food processor is running, slowly add the olive oil and process until smooth. Transfer to a small bowl and season with salt and pepper.
To make the breadcrumbs. In medium skillet over medium heat, melt the butter with the olive oil. Add the breadcrumbs. Sprinkle with salt and pepper. Sauté until breadcrumbs are golden. Remove from heat and sprinkle with chopped basil.
In a large skillet, heat the pesto with the cream. Season with salt and pepper. Add the peas and cook for about 3 minutes until thickened. Set aside and keep warm.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the peas. Add pasta water as needed. Add the prosciutto and basil. Toss to combine. Serve topped with Burrata, breadcrumbs, and additional basil leaves.
