Enjoy the wonderful tastes of pumpkin seed pesto with crispy prosciutto on top of perfectly cooked pasta. There are lots of savory and nutty flavors in this dish, which is balanced by the fresh basil and rich Parmesan cheese.
Ingredients: 300g pasta of your choice. 100g prosciutto, thinly sliced. 1 cup pumpkin seeds. 2 cups fresh basil leaves. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Toast pumpkin seeds in a dry skillet over medium-low heat, stirring them every so often, until they are lightly browned and smell good. Take it off the heat and let it cool down. Toasted pumpkin seeds, basil leaves, garlic, Parmesan cheese, and olive oil should all be put in a food processor. Pulse until everything is smooth and well mixed. Add pepper and salt to taste. Set a big pan on medium heat and add a little olive oil. Aside from the first minute or two, cook the prosciutto slices until they are crispy. Take it out of the pan and let it drain on paper towels. Put the cooked pasta and pumpkin seed pesto in the same pan. The pesto sauce should cover all of the pasta when you toss it. Place crispy slices of prosciutto on top of the pasta and serve. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
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