Okay, so my original intention was just to make pesto pasta with an arugula salad, and then use the leftover pesto pasta to make a delicious cold salad the following day. However, once I had made the pesto, and the pasta, I just kept throwing in all the ingredients that I was going to use to make the salad. Turns out, it was delicious. And, the leftovers can just be eaten cold the next day tossed with spinach or arugula with an extra squeeze of lemon and drizzle of olive oil.
This entire meal, including the pesto and arugula salad took me about 20 – 25 minutes to make. Easy peasy.
A delicious alternative would be to use zucchini “zoodles” instead of the whole wheat pasta for a healthy and refreshing no-carb meal!
Double recipe of pesto sauce
1 lb of whole wheat macaroni pasta (I used fusilli)
3 – 4 thin strips of prosciutto
2 – 3 tablespoons of pine nuts
2 tablespoons-ish of goat cheese
Juice of half a lemon
Drizzle of olive oil
Salt and pepper to taste
Serves: 4 Prep time: 10 – 15 min Cook time: 15 min Level: Easy
Put a large pot of water on to boil.
Set the oven to 425 degrees.
While the water is boiling, and the oven is heating, prepare the double recipe of pesto sauce. (You can always do this ahead of time and let it sit in the fridge, covered)
When the water comes to a rolling boil, salt the water with a few large pinches of salt and throw in the pasta.
Cook the pasta until al dente.
At this point, place the 3 – 4 slices of prosciutto on a sheet pan and put it in the oven for 6 minutes until it is very crispy. (HINT: it will crisp very quickly once it comes out of the oven and begins to cool)
Drain the pasta and add it to a serving bowl.
Pour the pesto sauce over the pasta and toss.
Add a squeeze of lemon and drizzle of olive oil to the pasta.
Taste the pasta and add salt and pepper to taste.
Stack the prosciutto and chop it up into crispy pieces.
Crumble the goat cheese into the pasta and add the pine nuts and chopped prosciutto. Serve with an arugula salad with avocado. Yuuhhhummmmmm!