Spring Pesto Pasta Salad with Crispy Prosciutto 

1. Preheat the oven to 375. Place prosciutto on a baking rack or lined baking sheet. Bake for 15 minutes or until crispy and golden. Set aside to cool then roughly chop and set aside.

2. In a large pot of heavily salted boiling water, cook the pasta until Al dente. Strain, rinse with cold water, and drizzle with olive oil to prevent sticking. Set aside.

3. In a food processor or blender, add basil, garlic, and pine nuts. Pulse until well combined. Then add parmesan, salt, pepper, and lemon juice. Pulse and begin to drizzle in olive oil until it reaches your desired consistency.

4. In a large mixing bowl, combine pasta, tomatoes, peas, and mozzarella. Pour the pesto overtop and mix together until thoroughly coated and combined. Taste and adjust for seasoning.

TIPS
– When pulsing the basil, pine nuts, and garlic together, you can add a couple ice cubes to help the pesto retain its vibrant color.

– Keep in mind that you want this to be slightly thinner than a pesto as it’s dressing the pasta salad.

– You can air fry the prosciutto at 350 degrees for about 8 minutes if that works better for you.