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Red pesto penne with prosciutto
Red pesto penne with prosciutto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your pasta with vibrant sun-dried tomato and pine nut pesto.
Ingredients:
  • 4 slices prosciutto
  • 75g sun-dried tomatoes (not packed in oil)
  • 20.00 ml pine nuts, toasted
  • 1 garlic clove, crushed
  • 1 small tomato, roughly chopped
  • 3/4 tsp dried oregano
  • 3 tsp red wine vinegar
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 27.30 gm olive oil
  • 500g penne rigate
Instructions:
  • Preheat the grill to high heat. Arrange prosciutto in a single layer on a baking tray and grill for 2 minutes on each side until crisp. Allow it to cool before breaking it into large pieces.
  • Start by placing the sun-dried tomatoes in a heatproof bowl and covering them with boiling water. Let them stand for 5 minutes or until soft. Drain the tomatoes, saving 1 tablespoon of the liquid. Roughly chop the tomatoes. In a food processor, combine the chopped tomatoes with pine nuts and garlic. Blend until finely chopped. Add fresh tomato, oregano, vinegar, half the parsley, and reserved liquid. Blend until smooth. Finally, pour in the oil and blend until well combined. Season the mixture with some pepper.
  • Boil pasta in a large saucepan following package instructions until tender. Reserve 1/2 cup cooking water, then drain. Return pasta to the pan over low heat. Mix in pesto and enough cooking water to coat the pasta. Add remaining parsley, season with pepper, top with prosciutto, and serve.

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