YOUR SOLIN GENERATED RECIPE
Prosciutto Pesto Fusilli with Toasted Pine Nuts
Al dente high-protein fusilli tossed with vibrant basil pesto and crispy prosciutto ribbons, finished with a sprinkle of buttery toasted pine nuts.
INGREDIENTS
2 oz High protein fusilli
3 oz Prosciutto
1 tbsp Basil pesto
0.5 tbsp Pine nuts
2 cup Baby spinach
2 tbsp Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Boil a pot of water with the sea salt and cook the high-protein fusilli according to package directions until al dente.
While the pasta boils, place the pine nuts in a small dry skillet over medium heat and toast until fragrant and golden brown.
In a separate pan, lightly crisp the prosciutto slices over medium heat for 1 minute per side, then tear them into bite-sized ribbons.
Reserve 2 tablespoons of the starchy pasta water, then drain the fusilli thoroughly.
Return the hot pasta to the pot and toss with the basil pesto, reserved pasta water, and baby spinach until the leaves are just wilted.
Fold in the crispy prosciutto ribbons and parmesan cheese, then garnish with the toasted pine nuts and black pepper before serving.