Spring Pea and Asparagus Pistachio Pesto Pasta
Servings 4
Ingredients
Prosciutto breadcrumbs
- 3 ounces thinly sliced prosciutto
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
Pistachio pesto
- 2 cups packed fresh basil
- ⅓ cup chopped pistachios
- ¼ cup grated parmesan
- ¼ cup grated pecorino
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove
- ½ cup extra virgin olive oil
- salt and pepper
Remaining ingredients
- 10 ounces short cut pasta
- 12 ounces asparagus cut into 1 ½-inch pieces
- 1 cup peas
- 1 teaspoon red chili flakes
- ¼ cup chopped toasted pistachios
- freshly cracked black pepper
- grated parmesan for serving
Instructions
- Prepare breadcrumbs. Heat a large saute pan over medium heat and lay prosciutto in one even layer. You may have to cook the prosciutto in batches. Cook until prosciutto becomes crispy, about 5 minutes, flipping the prosciutto over halfway. Remove from heat and let cool on paper towels. When cool enough to handle, crush into small chunks.
- In the same pan, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add breadcrumbs, stirring to coat in the butter and oil. Continue to cook until breadcrumbs turn golden brown, stirring frequently.
- Add garlic powder and crumbled prosciutto, stirring to combine. Cook for 30 more seconds, then remove from heat and let cool completely.
- Make pistachio pesto. In a food processor, combine basil, pistachios, parmesan, pecorino, lemon zest and juice, garlic, and extra virgin olive oil. Pulse until almost smooth, leaving little bits of basil and nuts still visible. Season with salt and pepper and set aside.
- Cook pasta according to directions on the package. One minute before the pasta is done cooking, add the asparagus. Reserve ½ cup of the pasta cooking water and drain pasta and asparagus.
- Toss pasta and asparagus with peas, red chili flakes, and pesto. If the pesto is too thick, add the reserved pasta water, one tablespoon at a time. Season pasta with salt and freshly cracked black pepper. Garnish with chopped pistachios and serve with additional grated parmesan if desired. Enjoy the pasta warm or cold.
Notes
If using frozen peas, completely thaw them before tossing with the pasta.
You can prepare the prosciutto breadcrumbs and pesto up to 3 days in advance.
