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The 5 P’s of Cooking: Pesto Pasta with Peas, Prosciutto & Parmesan

October 7, 2009

Instead of the 4 P’s of marketing: price, place, promotion and product, I made the 5 P’s of cooking: Pesto Pasta with Peas, Prosciutto & Parmesan: my mouth is watering a little bit just thinking about this dish. Can you tell I’m having way too much fun with these alliteration? Remember that pesto I made? It’s finally gone! I loved the pesto, but every day it sat in the fridge, I was getting more nervous about using it up and not letting it go to waste. Talk about making the most from a bunch of basil leaves. It has made so many amazing meals for me such as, Pesto Chicken Panini, Grilled Pesto Pizza with Tomato & Feta, and Pasta with Basil-Walnut Pesto.

Instead of using a traditional tomato sauce for the pasta, I used some pesto and bulked it up with edamame and topped it with crispy prosciutto and Parmesan cheese. The edamame gives the pasta a nice crunch, so don’t boil them for too long. 5 minutes for al dente, you want them to have a bite. Feel free to leave off the prosciutto for a vegetarian meal, but it gives the dish a nice salty contrast to the hot pasta.

Pesto Pasta with Peas & Prosciutto

Serves 4

Ingredients

nocoupons

  • 1 pound spaghetti pasta
  • 2 tablespoons olive oil
  • 1 1/2 cups pesto
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen edamame, defrosted
  • 2 pieces of prosciutto
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Directions

1. Cook the spaghetti in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

2. In a separate pot of boiling salted water, cook the edamame peas

3. Bake the prosciutto slices in the oven at 350 degrees for 3 minutes until crispy

4. In a bowl, add the pesto mixture to the cooled pasta and then add the Parmesan, peas, salt, and pepper. Mix well, season to taste, and serve at room temperature.

pestopeas12

pestopeas11

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