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Pasta:
16 oz of your favorite pasta
1 bunch asparagus – cut into 1-inch pieces
1 ½ cups of canned peas
1 large ball fresh mozzarella or burrata – cut into pieces
4 oz prosciutto – torn into small pieces
For serving: microgreens
Basil pesto:
2 cups packed basil leaves
2 cloves garlic
¼ pine nuts
½ cup parmesan
⅔ cup extra virgin olive oil
Salt and pepper to taste
Heat a large pot of salted water to a boil.
Combine all basil pesto ingredients except olive oil in a food processor. Process until smooth. Then slowly add in olive oil until well combined. Set aside.
Add pasta to the boiling pot of water and cook according to package instructions. During the last minute of cooking, add asparagus. Drain both pasta and asparagus in a strainer.
In a large bowl, combine pasta, asparagus, peas, and pesto sauce. Serve at room temperature or refrigerate for 30 minutes. Top with prosciutto, burrata, and microgreens.
