Creamy Pesto Pasta with Crispy Prosciutto

Total Time:

15 minutes

Serves:

4 Servings

Category:

20 min or less, Pork

Level:

Share this Recipe:

Easy

Recipe Description

This pasta dish combines a creamy basil-pesto yogurt sauce with crisp prosciutto, fresh summer vegetables, and a luxurious burrata topping. Light yet indulgent, it’s a fresh twist on comfort food that comes together in 15 minutes.

Ingredients

1 pound short pasta
½ cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons pesto
1 tablespoon lemon juice
1 teaspoon garlic powder
½ cup fresh basil leaves (plus extra for topping)
¼ cup olive oil (plus more for cooking)
3–4 slices prosciutto
1 zucchini
1 head broccoli
½ cup frozen corn
Salt, pepper
1 ball burrata cheese

Preparation

Cook the pasta according to package directions until al dente.
While the pasta cooks, make the sauce by blending the Greek yogurt, mayonnaise, pesto, lemon juice, garlic powder, fresh basil leaves, and ¼ cup olive oil until smooth. If the sauce is too thick, add 1–2 tablespoons of water at a time until it reaches a creamy consistency.
Heat a large pan with a drizzle of olive oil. Tear the prosciutto into pieces and cook until crispy, then remove to a paper towel-lined plate.
Chop the zucchini and broccoli into bite-sized pieces. Add them to the skillet along with the frozen corn, season with salt and pepper, and sauté for about 8 minutes, until tender and bright.
When the pasta is done, drain and add it to the skillet with the vegetables. Stir in the sauce and the crispy prosciutto until well coated.
Transfer to a serving dish, top with burrata and fresh basil, and serve warm.