This pasta is the perfect light meal for a backyard meal. It is fresh and filled with green ingredients. The pasta is also full of flavor and guilt free.
- 1 package of quinoa pasta
- 1 cup of snap peas cut in half lengthwise
- 3 spring onions or 4 scallions thinly sliced
- 1 zucchini cut into ribbons
- 2 thin slices of good quality prosciutto
- 1 garlic clove thinly sliced
- Pecorino Romano
Mint Pesto Ingredients
- 1/4 cup loosely packed mint
- 1/4 cup loosely packed parsley
- 1 tablespoon shelled pistachios
- 1/2 jalapeño, seeds removed and chopped
- 1/2 clove garlic chopped
- 1 tablespoon grated pecorino
- Extra virgin olive oil
Bring a large pot of water to a boil. Once the water boils add salt and the pasta and Cook until al dente. While the pasta is boiling, add 1 tablespoons of olive oil to a large skillet over medium heat. Add the chopped prosciutto and cook quickly until it is slightly crispy. Be sure not to burn. Remove from the pan and add the spring onions and the sliced garlic, cook until lightly colored.
Blanch the snap peas in the pasta water in a small stainer to keep separate from the pasta. Cook until bright green and still slightly crunchy, 3 min or so. Drain the peas and add to the pan with the garlic and onions. Stir in the zucchini ribbons, and the mint pesto. When the pasta is finished add to the pan with a few tablespoons of the pasta cooking water. Cook over medium heat until the noodles are well coated in the sauce.
Take off the heat and add the grated cheese, the prosciutto and a drizzle of good extra virgin olive oil and mix well. Taste the pasta and adjust the seasoning with salt.