Prosciutto Pesto Pasta with Sun Dried Tomatoes

This prosciutto pesto pasta is fast, flavorful, and perfect for weeknights. The pesto brings instant herby richness, while sun-dried tomatoes add a bold, tangy punch. Tossed together with salty prosciutto, it’s a simple pasta that feels a little fancy but comes together in under 15 minutes.

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If you’re in the mood for more pasta with a twist, try our Pasta with Pistachio sauce.

Here Is Why This Prosciutto Pesto Pasta Recipe Works

Fusilli holds the sauce: The twists and curves of this pasta shape catch pesto and Parmesan in every bite.

Prosciutto adds savory depth: Salty and rich, it balances the brightness of the pesto and tomatoes.

Sun-dried tomatoes pack flavor: Oil-packed tomatoes add a tangy, concentrated sweetness that stands out against the herby sauce.

Pesto = instant richness: A ready-made flavor booster that creates a silky, herby sauce in minutes.

White wine deglaze: Lifts the pan flavors and adds acidity to keep the dish lively.

If you want more great family-style pasta dishes, try our tuna pasta casserole (made from scratch), or our cheese stuffed pasta shells.

Ingredients at a Glance

• Pasta: Any shape works, but fusilli or rotini catch the sauce especially well.
• Onion & garlic: Build a savory base for the sauce.
• Sun-dried tomatoes: Oil-packed for softer texture (drain before using).
• Prosciutto: Thick-cut works best for dicing, but thin-sliced will do in a pinch.
• White wine: Adds acidity; swap with chicken broth if preferred.
• Pesto: Homemade or store-bought basil pesto.
• Parmigiano-Reggiano: Freshly grated for best flavor.

For another easy weeknight option, try my Chicken Pasta with Broccoli. It’s a simple one-pan dinner with big flavor.

Pesto Prosciutto Pasta

This pesto pasta with prosciutto and sun-dried tomatoes proves that weeknight dinners don’t have to be boring. With herby pesto, salty prosciutto, tangy sun-dried tomatoes, and a sprinkle of Parmesan, it’s rich, flavorful, and on the table in minutes. Pair it with a tossed green salad and some Dutch oven sourdough bread, and you’ve got a meal that feels both easy and special.

Prep Time: 5 minutes mins

Cook Time: 12 minutes mins

Total Time: 17 minutes mins

4.78 from 9 votes

Prosciutto Pesto Pasta with Sun Dried Tomatoes

By Dahn Boquist

Pesto, prosciutto, sun dried tomatoes and garlic combine with pasta for an exceptionally flavorful dish.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

1x2x3x

• ▢ 8 ounces fusilli pasta, or your choice of pasta
• ▢ 1 onion, chopped
• ▢ 3 garlic cloves, chopped
• ▢ 8 ounces oil packed Sun-Dried Tomatoes, oil drained and chopped
• ▢ 6 ounces prosciutto, diced
• ▢ 1 cup dry white wine
• ▢ 6 ounces basil pesto, ¾ cup
• ▢ 3 to 4 ounces grated Parmigiano-Reggiano cheese, grated

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Instructions 

• Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
• In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
• Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
• Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce. Grate the Parmigiano-Reggiano on top of the pasta and serve.

Notes

Pasta swaps: Fusilli’s curls catch the sauce well, but rotini, penne, or farfalle all work nicely.

Cheese options: Parmigiano-Reggiano gives a sharp, nutty finish, but Pecorino Romano or even Asiago can be substituted.

Protein variations: Prosciutto adds salty richness, but pancetta, bacon, or even shredded rotisserie chicken can step in if needed.

Pesto choices: I used basil pesto in this recipe, but arugula, kale, or sun-dried tomato pesto work great as well.

Wine substitute: Use chicken broth or vegetable broth if you’d rather skip the wine.

Vegetable add-ins: A handful of baby spinach, roasted zucchini, or artichoke hearts make the dish more hearty.

Sun-dried tomato types: Oil-packed are softer and ready to use once drained. If you use dry-packed, soak them in hot water for 10 minutes before chopping.

Nutrition

Serving: 1 serving, Calories: 581kcal, Carbohydrates: 49g, Protein: 26g, Fat: 40g, Saturated Fat: 7g, Polyunsaturated Fat: 29g, Cholesterol: 41mg, Sodium: 1537mg, Fiber: 6g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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