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Pesto Pasta with Prosciutto & Rocket - Super Easy, Super Delicious Recipe

post #1 of 6
Thread Starter 

I cook this colorful, simple recipe at least every few weeks. Give it a try and let me know what you think:

 

Pesto Pasta with Prosciutto & Rocket

 

 

Ingredients (Serves 4)

 

  • Couple of handfuls of washed baby rocket (or baby spinach)
  • 6 slices of prosciutto, roughly torn into matchbox size pieces
  • 300g of fusilli pasta (or any other short pasta)
  • 1 punnet of cherry tomatoes halved
  • 3 tbsp of store bought pesto sauce
  • 2 tbsp of pine nuts
  • Parmesan cheese to serve

 

 

Instructions

 

  1. Cook pasta according to the directions.
  2. Meanwhile, spray a large saucepan with oil spray and cook the pine nuts on medium heat, stirring often until they are lightly browned (about 5 minutes).
  3. Set aside and cook the prosciutto in the same pan with some more olive oil spray for 2-3 minutes until crisp.
  4. Drain the pasta when cooked and add to the pan with the prosciutto then stir in the pesto sauce, rocket/spinach, pine nuts, cherry tomatoes and pine nuts until well combined.
  5. Serve with shaved parmesan cheese and season with salt to taste.

 

 

Cooking tips

 

  • Prepare ahead tasks: Chop the prosciutto and cherry tomatoes in advance plus toast the pine nuts and keep in an air tight container
  • Ask the delicatessen at your local supermarket to shred a piece of parmesan cheese for you. I find I use much less parmesan when it’s shredded which is much better on my wallet and on my waistline!
  • I usually buy a few extra slices of prosciutto as it is scrumptious added to many of your family meals. For example lightly fried then stirred through a side salad or we love to eat it fresh on its own (rolled up) as an appetizer for a pre-dinner treat
  • Last time I made this dish I didn’t have spinach on hand so I chopped 2 handfuls of snow peas (sugar snap peas) in half and added it to boiling pasta water for the last 2 minutes of pasta cooking. I stirred it through in replacement of the spinach and it was delicious. It gave a nice soft crunch and lots of color to the dish. I personally prefer spinach or rocket however my husband loved the snow pea version … Guess we will have to take turns from now on : )

Edited by familymealsblog - 10/2/11 at 6:51am
post #2 of 6

Now all the reader has to know is how to make Pesto Sauce and when to add it???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6

I like the recipe without the pesto, a nice combo of prosciutto, pine nuts, ruccola or rocket and cherry tomatoes and parmezan. A small dash of the pasta's cooking water in the sauce and you have indeed a lovely dish.

 

Nothing wrong though when adding pesto, but imo pesto is not necessary at all in this dish.

Personally, I prefer "pasta pesto" as it sounds; pasta, pesto and nothing else. I make this variation with ruccola (rocket) and pecans, or better yet, with walnuts. Posted a recipe and picture in the first post of this thread; http://www.cheftalk.com/t/62497/lets-make-pesto-americano

 

What kind of pesto do you use normally in this dish?

post #4 of 6
Thread Starter 

Hi There. I have updated the recipe now, thanks for bringing that to my attention. The pesto sauce is stirred in at step 4. Call me a cheat but I use a terrific store bought basil pesto sauce in a jar. I have a similar recipe that has red chili with spaghetti too which is a lovely light dish. 

post #5 of 6

Nothing wrong with some of the already made ones, I have had some good ones.. The cheaper ones usually use low grade cheese, dehydrated garlic, cheap oil that has aftertaste , and any kind of nuts they can buy.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6

The low grade ones don't taste as good though, you only get the distinct flavors and tastes out of the quality ingredients. I also prefer this without the pesto, but what kind of pesto, if I were to add it, would you recommend?

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