Crispy Prosciutto, Peas & Kale Pesto Rigatoni
Serves 4 – Takes 25 mins
Kale pesto that tastes AWESOME! Yep. There's such a thing. Hearty, healthy and super tasty. And if you don't love it I'll never mention kale pesto again.
1lb (454g) box Rigatoni
1 cup frozen peas
Small Parmesan block
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
½ tsp salt
¼ cup olive oil
¼ cup toasted walnuts (roast in a dry pan)
4 garlic cloves, rough chopped
½ cup grated Parmesan
In a food processor, combine kale, basil and salt. Pulse until kale leaves are finely chopped. With the motor running, drizzle in olive oil and scrape down the sides as required. Add walnuts, garlic and cheese. Pulse until desired texture is achieved. I like mine on the chunky side.
On an aluminum foil lined oven baking tray lay out prosciutto, slide under oven broiler until crispy, remove and turn over prosciutto to crisp other side. This happens fast so don’t walk away from your oven. Remove and set aside. As they cool down they’ll become crispier.
Cook pasta to al dente. Remove and strain. In a large mixing bowl combine pasta with approx. 1 to 1 ½ cups of pesto and peas (run hot water through peas in a colander to defrost and warm up). Feel free to add more pesto if you desire. Add juice of ¼ lemon and cracked pepper and check mixture for seasoning. Serve by crumbling over prosciutto, generous shaving of fresh Parmesan and a drizzle of good olive oil.