LEMONY PESTO SPRING PASTA SALAD WITH CRISPY PROSCIUTTO

5 from 2 votes

LEMONY PESTO SPRING PASTA SALAD WITH CRISPY PROSCIUTTO

Made with gluten-free pasta, homemade lemon-basil pesto, and handfuls of spring produce, this pasta salad is delicious and beautiful too! Perfect for springtime gatherings.

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Main Course, Pasta Salads, Salads, Sides

Cuisine: American

Keyword: Peas recipe, Pesto recipes, Proscuitto recipes, Spring pasta salad, Spring recipes

Servings:

Author: Olivia Adriance

Ingredients

Pasta Salad:

8 ounces sugar snap peas
2 cups frozen peas
1 bunch fresh asparagus, woody ends remove and cut into 1-inch pieces
1 large shallot, finely minced
5-6 slices proscuitto (omit for plant-based)
¼ cup pine nuts
¼ cup fresh dill, chopped
2 tablespoons fresh mint, chopped
12 ounces gluten-free pasta of choice (I used Jovial Foods fusilli)
3 tablespoons olive oil
¼ cup lemon juice

Lemony Pesto:

½ cup fresh lemon juice
Zest of 2 lemons
2 cloves garlic
8 large fresh basil leaves
¼ cup walnuts
¼ cup olive oil
½ teaspoon salt
¼ teaspoon fresh cracked pepper

Instructions

Blanch the Veggies:

Fill a large stockpot halfway with water and 1 teaspoon of salt. Bring to a gentle boil.
Add ice and water to a large mixing bowl. This helps stop the cooking of the blanched veggies so they remain vibrant in color.
Line a large plate with paper towels to help drain the blanched veggies.
Add the snap peas, frozen peas, and asparagus stalk pieces to the boiling water and boil for 1 minute before adding the asparagus tops. Cook for 1 more minute. Using a large slotted spoon, immediately transfer the veggies to the ice water.
Once the veggies are cooled in the water, strain them onto the paper towel-lined plate. Cut the sugar snap peas into bite-sized pieces.

Make the Pesto:

Make the lemony pesto by adding all ingredients (lemon juice, lemon zest, garlic, basil, walnuts, olive oil, salt, and pepper) to a small high-speed blender or food processor. Blend until smooth.

Cook the Pasta:

Using the same stockpot, fill halfway with water and 1 teaspoon of salt and bring the water to a boil. Cook pasta according to package directions.
Once cooked, drain and add to a large serving bowl and toss with olive oil and lemon.

Cook the Prosciutto and Toast the Pine Nuts:

Add the prosciutto slices to a large non-stick skillet, and cook over medium heat until crisp (5 to 6 minutes), flipping often. Transfer to a paper towel-lined plate. The prosciutto will continue to crisp as it cools.
Add the pine nuts to the same skillet and toast for 3 to 4 minutes. Remove from the skillet and set aside.

Assemble the Pasta Salad:

Add the blanched veggies, shallot, dill, mint, chopped crispy prosciutto, pine nuts, and lemon pesto. Gently stir to coat. Salt to taste, serve, and enjoy! Enjoy!

Notes

For my plant-based friends, simply leave off the prosciutto. This pasta will also taste good cold, so it’s perfect for meal prep as well!

Nutrition