This super easy Green Peas & Italian Prosciutto Pesto Pasta that's light, delicious, healthy and super easy to make. This recipe is a take on the traditional Italian peas & ham, but boosted with extra yummy flavours to make it even more flavoursome and suitable to eat it with pasta.
The first thing is to finely chop the onion, garlic, basil leaves and tomatoes and set aside
Cut in thin slices the Italian prosciutto and set aside. I also like to remove the fat but this is not essential I just think it makes it slightly healthier. If you want to make the dish vegetarian or vegan just omit the prosciutto it will be equally delicious!
Once all the chopping is done stir fry the prosciutto in a hot pan with a couple of tbsp of olive oil until is crispy and put on kitchen to absorb the extra oil
In the same pan add the chopped onion and garlic and cook until the onion is starts to soften
Then add the peas (leaving 3 tbsp aside for later) and a splash of water, leave to cook at a medium temperature. Then add the Venezuelan sweet chillies or red pepper or hot chillies, the basil leaves mix and continue to cook.
Season with salt and black pepper to your taste and continue to cook at a low temperature. In the mean time cook the pasta following the package instructions.
Reserve some of the pasta water in a cup and add half of it to the peas, mix and continue to cook for another 5 minutes.
Using a handheld blender, blend the peas to a rough texture leaving some whole and add the remaining of the pasta water. Add the tomatoes and continue to cook.
Once the pasta is cooked add it to the peas and mix. If the sauce is too thick add more pasta water. Mix and add the remaining 3 tbsp of peas, a handful of grated Mozzarella cheese and grated Parmigiano cheese
Finish by sprinkling the crispy prosciutto on top and serve!