Sicilian Sumo Citrus Pesto Pasta
It's bright, citrus-y, a little peppery, and delicious for the whole family this Spring!
PREP:
10
MINS
HOURS
COOK:
10
MINS
HOURS
TOTAL:
20
Ingredients
Servings: 6-8
- 13.2 oz. Linguine Pasta, cooked until al dente
- ¼ cup Reserved Pasta Water
- Zest and Juice of 1 Sumo Citrus
- 10 oz. Cherry Tomatoes
- ½ cup Fresh Basil Leaves
- ½ cup Grated Parmesan
- ½ cup Olive Oil
- ¼ cup Pistachios
- 1 tsp. Crushed Red Pepper Flakes
- Salt & Black Pepper, to taste
- 2-3 oz. Thinly Sliced Prosciutto
Instructions
- Cook the pasta according to package direction, until al dente. Reserve ¼ cup pasta water before draining.
- In a skillet over medium high heat, add a drizzle of olive oil. Add little bite-sized bundles of prosciutto to cook 1-2 minutes on each side, until crispy. Set aside.
- In a food processor, combine the cherry tomatoes, grated parmesan, zest and juice of a sumo citrus, basil, olive oil, pistachios, and crushed red pepper flakes. Blend on HIGH until smooth, about 1 minute.
- Season with salt and black pepper to taste.
- While the pasta is still warm, toss back in the sumo citrus pesto until very well coated. Warm up the pasta over the stovetop if desired.
- Serve warm with freshly grated parmesan and the crispy prosciutto.
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