Recipes | Fresh Pesto Pasta with Parma Ham

Recipes | Fresh Pesto Pasta with Parma Ham

Serves 4

  • 300g pasta shapes
  • 2 tbsp olive oil
  • 24 cherry tomatoes, halved
  • 15g pine nuts, lightly toasted
  • 8-12 slices Parma Ham
  • Basil leaves, to garnish

Pesto sauce:

  • 25g pine nuts, lightly toasted
  • 1 garlic clove, crushed
  • 50g fresh basil leaves, torn into shreds
  • 5 tbsp extra virgin olive oil
  • 3 tbsp finely grated Parmesan cheese
  • Salt and freshly ground pepper


First make the pesto sauce. Put the pine nuts, garlic, basil leaves and 2 tbsp olive oil into a mortar and pound with a pestle to form a rough paste. Add the Parmesan cheese and pour in the remaining olive oil, stirring to combine.
Cook the pasta in plenty of boiling, lightly salted water for about 10-12 minutes until just tender, or cook according to pack instructions.
Meanwhile, heat the olive oil in a frying pan and gently fry the cherry tomatoes until softened, about 2 to 3 minutes.  Stir in the pine nuts.
Drain the pasta, return it to the saucepan and stir in the pesto sauce. Share it between 4 warmed plates and top each portion with 2 to 3 slices of Parma Ham. Serve, garnished with fresh basil leaves.

Cook’s tip: For a short cut, make the pesto sauce in a food processor. Use at once or store in the refrigerator in a screw-topped jar for up to 2 weeks. For a change, make the pesto with toasted almonds instead of pine nuts

Consorzio del Prosciutto di Parma
Consorzio del Prosciutto di Parma - Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983
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