Peas, Prosciutto, & Pesto Pappardelle

pea prosciutto pesto pasta in a white bowl

Sometimes, alliteration makes a dish taste as good as it sounds on the tip of your tongue – not to mention pesto is a great summer dish to enjoy on your front porch, an open window, or on your stoop! Love me a good stoop meal from time to time.





  1. For the pesto, put all of the ingredients into a food processor (or blender), and blend till well combined. It will be on the chunkier side for now, but don’t worry, we’ll thin it out soon. Once combined, set aside.
  2. Bring a pot of salted water to boil and cook the pappardelle accordingly to the package. Save 1 1/2 cups of the pasta liquid before you strain out your pasta!
  3. While the pasta is cooking, in a large pan (which we will use again), fry up the prosciutto till it’s nice and crispy. Remove from heat, and set aside.
  4. If you need to, thin out your pesto by adding a couple tablespoons at a time to your pesto until it’s at your desired consistency. You can also add some olive oil to it as well – for me personally, I added water till the pesto was still thick enough to stick to the pasta, but thin enough to coat everything (roughly 3/4 cups).
  5. In your prosciutto pan, turn up the heat to medium-low and add in the peas. Stir/cook for about 1-2 minutes (you’re just aiming to get the meat warm again and to thaw out the peas). Once the peas are softened, add in your pasta and pesto, stirring until well combined.
  6. Remove from heat and serve in a bowl, topping with a little drizzle of olive oil, parmesan cheese, and/or more fresh basil! ENJOY!


* If you can’t find prosciutto, pancetta works great, OR if you want to save a little $$$, use 3-4 strips of thick-cut bacon. Cook in the oven, at 400°F, on a rimmed baking sheet covered in aluminum for ~15-20 minutes or until crispy – thick cut may take a little longer.

** I happened to see the pappardelle in my grocery store’s pasta aisle, but spaghetti…or any kind really, will work perfectly too!

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