A light and refreshing pasta dinner to serve in the summer with a glass of dry white wine. Serve this as a main or as a side with a larger meal of roasted vegetables such as squash, carrots, and beets!
- ½ lb Lemon Basil Fettuccine (or another Olive Us fettuccine such as Basil Garlic, Roasted Garlic Herb, Spinach Garlic, or Summer Herb)
- 75g sliced prosciutto ham
- 1/4C Olive Us Milanese Gremolata Olive Oil (or Basil, Garlic, Lemon, or Single Varietal EVOO)
- 2 Tbsp Olive Us Sicilian Lemon White Balsamic
- 1 tsp Olive Us Lemon Twist Sea Salt (or Roasted Garlic, Garlic Scape, or Lime Fresco sea salt)
- Cracked pepper to taste
- 1C frozen peas, spinach, or cooked zucchini
- 3 green onions, sliced
- 1/3C fresh basil leaves, torn
- 4 cloves garlic, minced or crushed
- 2 tsp lemon zest
Preheat the oven to 450F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 10-12 minutes.
While the pasta is boiling, prepare the sauce. In a jar or reusable container, shake the olive oil, balsamic, garlic, onions, lemon zest, salt, and pepper. Set aside. Place a cooling rack on a large cookie sheet. Slice the prosciutto (this is best done with a pair of scissors or a very sharp paring knife) into 8cm by 8cm pieces (this is approximate; essentially, slice the larger pieces into thirds, crosswise). Lay each piece onto the cooling rack, spaced a centimeter apart. Once the pan is filled, place it in the oven for 4-5 minutes or until the prosciutto is browned and crispy. Keep an eye out to ensure the fat doesn’t burn and rotate the pan halfway through if your oven cooks slightly unevenly. Remove from the oven and let cool on the counter.
Drain the pasta and add it back to the pot. Add the peas, spinach, or zucchini to the pot and stir to combine. Shake the olive oil sauce and drizzle it over the pasta, tossing it together to coat the pasta. Plate the dressed pasta and sprinkle it with basil. Place several pieces of crispy prosciutto on each plate and serve immediately. Enjoy!