Description
A bright, refreshing spring pasta salad featuring tender peas, fresh herbs, lemon zest, and prosciutto crunch — perfect for a light seasonal meal.
Ingredients
Scale
- 1 lb. small pasta shells
- 1 (16-oz.) bag frozen peas, steamed and divided
- 2 cloves garlic, peeled and smashed
- 1 1/4 cups fresh basil, lightly packed
- 1/2 cup flat-leaf parsley, leaves and stems, lightly packed
- 1/2 cup freshly grated parmesan cheese, divided
- 2 Tbsp. lemon zest (from about 2 lemons), divided
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons), divided
- 1/4 cup plus 2 tbsp. extra virgin olive oil, plus more for drizzling
- Kosher salt, to taste
- Ground black pepper, to taste
- 6 slices prosciutto (about 2 oz.)
- 1/2 cup panko breadcrumbs
- 3 cups baby arugula, lightly packed
- 1 cup mozzarella pearls
Instructions
- Cook the pasta shells according to package directions until al dente, then drain and rinse under cold water.
- In a large bowl combine the cooked pasta, peas, garlic, basil, parsley, and half of the parmesan cheese.
- Stir in the lemon zest, lemon juice, and 1/4 cup plus 2 tbsp. olive oil to create a vibrant pesto dressing.
- Season with kosher salt and ground black pepper to taste and toss to coat evenly.
- Add the mozzarella pearls and gently fold in the baby arugula.
- Cook the prosciutto in a skillet over medium heat until crisp, about 2 minutes per side, then drain on paper towels and crumble.
- Toast the panko breadcrumbs in a dry pan until golden, about 3 minutes, then set aside.
- Divide the pasta mixture onto serving plates, drizzle with a little extra olive oil, and top with crumbled prosciutto, toasted breadcrumbs, and the remaining parmesan.
- Serve immediately at room temperature or chilled.
Notes
For extra brightness, add a pinch of lemon zest just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Mixed Cold Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 45mg
Keywords: spring, pea, pesto, pasta salad, prosciutto, easy, vegetarian, Italian