Pesto Pasta with Crispy Prosciutto

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8


  • Vita Ice Black Raspberry for serving
  • 4 oz. Prosciutto thinly sliced
  • 10-12 oz. Fusili Pasta
  • 5 oz. Baby Arugula
  • 1 cup Fresh Basil
  • ½ cup Parmesan grated or shredded +more for garnishing
  • cup Olive Oil
  • 2 cloves Garlic
  • Zest of 1-2 Lemons
  • Salt & Black Pepper to taste


  • Preheat oven to 400F. Line a baking pan with parchment paper.
  • Add the prosciutto in small bundles on the prepared pan. Bake 6-10 minutes, until crispy.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water before draining.
  • In a food processor, combine the arugula, basil, garlic cloves, 1/2 cup parmesan, and zest of 1 Lemon. Pulse until almost smooth. 
  • While on low speed, gradually drizzle in the olive oil. Adjust to taste with salt and black pepper.
  • Toss the drained pasta with the pesto, adding pasta water to thin out pesto to taste.
  • Serve warm with freshly grated parmesan, more lemon zest, and the crispy prosciutto.
  • Enjoy with Vita Ice Black Raspberry for a complimentary refreshment!