Spaghetti Sun-Dried Tomato Pesto with Crispy Prosciutto

• 8 oz spaghetti
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• Salt to taste
• 4 slices prosciutto
• Optional: Fresh basil for garnish

Steps

1. 1 Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, rehydrate sun-dried tomatoes in hot water for 10 minutes, then drain.
3. 3 In a food processor, combine rehydrated tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped.
4. 4 With the processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt to taste.
5. 5 In a dry skillet over medium heat, cook prosciutto slices until crispy, about 2-3 minutes per side. Drain on paper towels and chop into bite-sized pieces.
6. 6 Toss cooked spaghetti with enough pesto to coat, adding reserved pasta water as needed for consistency.
7. 7 Serve spaghetti topped with crispy prosciutto and a sprinkle of fresh basil if desired.

Equipment

• Large pot
• Food processor
• Skillet

Variations

• Add grilled chicken for extra protein.
• Substitute walnuts for pine nuts for a nuttier flavor.

Substitutions

• Use spinach in place of basil for a different twist on pesto.
• If prosciutto isn't available, crispy pancetta can be used instead.

Pairings

• Garlic bread
• A side of roasted vegetables

Nutrition

Tips

• For a richer pesto, add a handful of fresh mozzarella to the food processor.
• Make sure to reserve pasta water—it's key to creating a silky sauce!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: This dish does not freeze well due to the texture of the prosciutto. However, pesto can be frozen separately for up to 3 months.

Serving Suggestions

• Pair with a simple green salad drizzled with balsamic vinaigrette.
• A glass of crisp white wine complements the flavors beautifully.

FAQ