Prosciutto Pesto Pasta with Sun Dried Tomatoes

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

4.78 from 9 votes

Print Pin Save

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Calories: 581kcal

Author: Dahn Boquist

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.

You can use any shape of pasta you like. We chose fusilli pasta because the curly shape holds more sauce.
If you purchase prosciutto at the deli counter, have them slice it thick.
Prosciutto and Parmesan cheese have plenty of salt in them and you should not need any additional salt to season the dish.
We used sun-dried tomatoes that are packed in olive oil. This type of dried tomato will have a softer texture but you will need to drain the oil off the tomatoes. If you use the kind of dried tomatoes that are not packed in oil then you will want to soak them in hot water for a few minutes to get them soft.