Description
Light pasta salad with prosciutto and pesto
Ingredients
Scale
- 10–12 oil packed sundried tomatoes
- 1 Tbsp honey
- 1 large bunch basil
- 1 tsp chili pepper flakes
- 2 garlic cloves
- 1/2 cup olive oil
- Salt & Pepper
- 1/2 cup freshly grated parmesan cheese
- Fiori pasta
- Prosciutto
- Arugula
- Cherry tomatoes
- Kalamata olives
Instructions
- Bring a large pot of water to a rolling boil, salt liberally, then add pasta, cooking according to directions on the package
- Put the sundried tomatoes (and a little of that delicious oil!), honey, basil, chili pepper flakes, and garlic cloves into a wide mouth quart canning jar, mixing together with an immersion blender
- Slowly drizzle in olive oil, and continue to blend
- Stir the grated parmesan into the pesto
- Drain pasta and toss with the pesto and arugula
- Add tomatoes, prosciutto, and olives
- Top with additional parmesan, if desired
