The best combination of flavors in one pasta: arugula-basil pesto tossed with pasta, fresh peas, creamy mozzarella, and crispy prosciutto. This Pesto Prosciutto Pasta (gluten free) is bright, easy, and delicious—perfect for a weeknight or a special dinner.
This simple pesto is made with baby arugula and basil for a peppery, fresh sauce that needs no cooking. Paired with mini mozzarella balls, sweet peas, and crispy prosciutto, it becomes a vibrant and satisfying pasta dish. Use gluten-free tagliatelle or any long pasta you prefer. If you want a vegetarian version, omit the prosciutto—the dish is still wonderful.
Arugula adds a lively bite and plenty of nutrients to this pesto. To make the sauce, pulse arugula and basil with the remaining ingredients in a blender or food processor until blended but still a little textured. No cooking required. Make a double batch and use the extra pesto on sandwiches, grain bowls, or as a dip.
This pasta feels restaurant-worthy while staying simple to prepare. The combination of bright pesto, creamy mozzarella, sweet peas, and salty, crispy prosciutto is perfect for summer but enjoyable year-round.
Enjoy—and if you try this recipe, leave a review or share your photo on social media so others can see your version.
Pesto Prosciutto Pasta (gluten free)
- Author: Mia Zarlengo
Description
Gluten-free pesto pasta with crispy prosciutto, fresh peas, and creamy mozzarella. A simple, flavorful dish that feels elevated but is easy to make at home.
Ingredients
For the pesto:
- 1 cup Earthbound Farm organic baby arugula, packed
- 1 cup fresh basil, stems removed
- 1/3 cup grated Parmesan
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp hemp seeds
- 2 cloves garlic, smashed and peeled
- 1/4 tsp sea salt, plus more to taste
- Dash of black pepper
For the pasta:
- 12 oz pasta of your choice (gluten-free if needed)
- 1 cup frozen peas
- 4 oz prosciutto (optional)
- 1/4 cup reserved pasta water
- 1 cup mini mozzarella balls
Instructions
- If using prosciutto, preheat the oven to 400°F (200°C).
- Make the pesto: combine arugula, basil, Parmesan, olive oil, lemon juice, hemp seeds, garlic, salt, and pepper in a blender or food processor. Pulse until combined but still slightly textured. Transfer to a bowl and set aside.
- Cook the pasta according to package directions, aiming for al dente (about 2–3 minutes less than the full time). When 2 minutes remain, add the frozen peas to the boiling water with the pasta. Salt the pasta water well for flavor.
- While the pasta cooks, arrange prosciutto on a parchment-lined baking sheet and roast at 400°F for 6–7 minutes until crisp. Drain excess grease and crumble when cooled slightly.
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta and peas.
- Return pasta and peas to the pot, add the pesto, and toss to coat. Add reserved pasta water as needed to achieve a silky sauce that coats the noodles.
- Stir in the mini mozzarella balls and fold in the crumbled crispy prosciutto. Serve immediately.