Pasta Shells with Pesto, Peas and Prosciutto Recipe

"A great marriage of flavors, using past shells to be enjoyed for dinner or even as a side dish, making it perfect for a family gathering or pot-luck and a weeknight."

Original is 4 servings

Metric US

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Nutritional

Serving Size: 1 (372.3 g)
Calories 476.2
Total Fat - 30.1 g
Saturated Fat - 11.4 g
Cholesterol - 163.9 mg
Sodium - 788 mg
Total Carbohydrate - 35.1 g
Dietary Fiber - 4.3 g
Sugars - 10.1 g
Protein - 17.5 g
Calcium - 196.8 mg
Iron - 3 mg
Vitamin C - 24.3 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Cook pasta according to package directions; drain and reserve 1 cup pasta cooking water.

Step 2

Meanwhile, in a small skillet over medium heat, sauté prosciutto until fat is rendered and beginning to crisp; set aside.

Step 3

Combine pesto, heavy cream and cheese in a microwave-safe bowl. Microwave for about 1 minute on high or until just heated through (or can do this in a small saucepan over the stove-top).

Step 4

Add salt, sparingly, and pepper to taste. Use caution with the salt due to the saltiness of the cheese. Pour the pesto mixture over the pasta and toss to combine. Gently stir in the peas and prosciutto. If this mixture seems to dry, add, in small amounts at a time, some of the pasta cooking water. Divide mixture into 4 serving bowls and top with the tomatoes and parmesan cheese, if desired.