Spring Pea Pesto Pasta Salad

Ingredients

1 lb small pasta shells

1 (16 oz) bag frozen peas, steamed and divided

2 garlic cloves, peeled and lightly crushed

1 1/4 cups fresh basil, loosely packed

1/2 cup flat-leaf parsley (leaves and tender stems), loosely packed

1/2 cup freshly grated Parmesan cheese, divided

2 tablespoons lemon zest (about 2 lemons), divided

1/4 cup fresh lemon juice (about 2 lemons), divided

1/4 cup + 2 tablespoons extra virgin olive oil (plus extra for drizzling)

Kosher salt, to taste

Black pepper, to taste

6 slices prosciutto (about 2 oz)

1/2 cup panko breadcrumbs

3 cups baby arugula, loosely packed

1 cup mozzarella pearls

1. Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta until al dente, about 2 minutes less than package directions.

Drain, reserving 1/2 cup of the pasta water.

Transfer pasta to a large bowl and let it cool.

2. Make the pea pesto

In a food processor, combine 1 1/4 cups peas, garlic, basil, parsley, 1/4 cup Parmesan, 1 tablespoon lemon zest, and 2 tablespoons lemon juice.

Pulse until roughly blended.

Scrape down the sides, then slowly drizzle in 1/4 cup olive oil while blending until smooth.

Season with salt and pepper.

Add the pesto to the cooled pasta and toss to coat. If needed, add reserved pasta water 1–2 tablespoons at a time to loosen the sauce.

3. Crisp prosciutto & toast breadcrumbs

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.

Cook the prosciutto in a single layer (in batches if needed), turning occasionally, until crispy (about 6–8 minutes). Transfer to paper towels.

In the same pan, add panko (and a little extra oil if needed).

Toast, stirring frequently, until lightly golden (3–5 minutes).

Transfer to a bowl and mix with:

4. Assemble the salad

Roughly chop the crispy prosciutto and add half to the pasta.

Add remaining peas, arugula, mozzarella, remaining lemon zest, remaining lemon juice, and a drizzle of olive oil.

Toss everything together.

Taste and adjust seasoning if needed.

5. Serve

Top with the lemon-Parmesan breadcrumbs and the remaining crispy prosciutto.

Serve immediately or slightly chilled.