Fresh Pesto Pasta with Crispy Prosciutto

A quick and easy lunch favorite for a reason!

There’s something so satisfying about a meal that looks (and tastes) like you spent hours on it—but actually came together in under 30 minutes. This Pesto Pasta with Crispy Prosciutto is exactly that kind of dish. It’s quick, fresh, and flavorful, with vibrant homemade pesto tossed through your favorite pasta and topped with salty, crispy prosciutto for that perfect bit of texture.

Honestly, this is one of my go-to lunches. I make it often because it checks all the boxes: delicious, quick, and a little bit fancy without any of the fuss. The best part? You can make a big batch of pesto and freeze it, so the next time you’re in a rush or just want something flavorful and comforting, you’ve got everything ready to go. It’s the kind of meal that makes you feel like a lunch-time hero.

Ingredients

For the Pesto:

• 2 cups fresh basil leaves (packed)

• 1/2 cup grated Parmesan cheese

• 1/3 cup pine nuts (or walnuts if preferred)

• 2 cloves garlic

• 1/2 cup olive oil (plus more as needed)

• 2 ice cubes (helps prevent basil from browning)

• Salt and pepper to taste

• **I love using an immersion blender for this recipe, but you can also use a food processor.

For the Pasta:

• 8 oz pasta (I love using rigatoni or fusilli for this)

• 4-6 slices of prosciutto

• Olive oil (for crisping prosciutto)

• Freshly grated Parmesan (for serving)

Instructions

Step 1: Make the Pesto

**Preheat oven to 400°F (200°C)**

1. In a food processor or large jar (if using immersion blender), combine the basil, Parmesan, pine nuts, garlic, ice cubes, and a pinch of salt and pepper.

2. (If using food processor) with the machine running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed. If you plan on using an immersion blender add in the olive oil with the rest of the ingredients and blend together.

3. If you’re making extra, transfer any unused pesto to a jar or freezer-safe container. Tip: Freeze in ice cube trays for perfect single-serve portions!

Step 2: Cook the Pasta

1. Bring a pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve about 1/4 cup of pasta water, then drain.

Step 3: Crisp the Prosciutto

1. Line a baking sheet with parchment paper.

2. Lay the prosciutto slices in a single layer on the sheet. Bake for 8-10 minutes, or until crispy. Keep an eye on them as they can go from crispy to burnt quickly!

3. Let cool slightly, then crumble into bite-sized pieces.

1. In a large bowl or back in the pasta pot, toss the warm pasta with your desired amount of pesto. Add a splash of reserved pasta water if needed to loosen the sauce.

2. Top with the crispy prosciutto and a generous sprinkle of freshly grated Parmesan.

Step 5: Serve and Enjoy!

Whether it’s lunch for one or a quick dinner, this dish brings the flavor and looks like it took way more effort than it actually did. Win-win.

A Note from My Kitchen to Yours

This pesto pasta has become one of those staples in my kitchen that I come back to time and time again. It’s comforting, satisfying, and packed with flavor. And let’s be honest, anything topped with crispy prosciutto is already halfway to greatness.

I hope this becomes one of those easy-yet-elevated recipes you keep in your back pocket too. Don’t forget to make extra pesto—you’ll thank yourself later!