Crispy Prosciutto & Lemon-Pesto Pasta with Broccoli & Parmesan
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Crispy Prosciutto & Lemon-Pesto Pasta

with Broccoli & Parmesan

35 MIN
2 Servings
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From the Test Kitchen

This easy pasta gets its verdant color two ways: we’re stirring in tender broccoli (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto (plus some tangy lemon juice and crème fraîche). A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Crispy Prosciutto & Lemon-Pesto Pasta with Broccoli & Parmesan
Title
  • 3 oz Prosciutto
  • 6 oz Cavatappi Pasta
  • ⅓ cup Basil Pesto
  • ½ lb Broccoli
  • 1 Lemon
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Crème Fraîche
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

Crisp the prosciutto
2 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.  

Cook the broccoli
4 Cook the broccoli

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off.

Finish and serve your dish
5 Finish and serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto, crème fraîche, and lemon juice until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan. Enjoy!

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Crispy Prosciutto & Lemon-Pesto Pasta

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

2 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Crisp the prosciutto
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.  

4 Cook the broccoli

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off.

Cook the broccoli
Finish and serve your dish
5 Finish and serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto, crème fraîche, and lemon juice until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan. Enjoy!

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