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Pesto Onion Prosciutto Pasta Recipe

Pesto Onion Prosciutto Pasta Recipe

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Ingredients:

Serving

2 cups uncooked pasta ( macaroni or penne)
2 tbsp olive oil
1 onion, sliced
1 bell pepper, sliced
2 garlic cloves, sliced
1 cup mushroom, sliced
2 oz prosciutto ( optional) or 4 slices bacon, chopped (optional)
1/4 cup white wine (optional)
18 oz canned cannellini beans, rinsed and drained
1/4 cup grated parmesan cheese
1 cup pesto sauce
pepper (optional)
1/2 cup torn basil leaves (optional)
1/2 cup chopped fresh tomato (optional)
balsamic vinegar (optional)

Directions:

Start the water boiling for the pasta.
Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
Leftovers are fantastic heated or cold like a pasta salad.
OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	528.4 Kcal (2212 kJ)
Calories from fat	262.29 Kcal
		% Daily Value*
Total Fat	29.14g	45%
Cholesterol	72.8mg	24%
Sodium	833.92mg	35%
Potassium	284.07mg	6%
Total Carbs	36.71g	12%
Sugars	4.45g	18%
Dietary Fiber	5.59g	22%
Protein	27.65g	55%
Vitamin C	26mg	43%
Vitamin A	0.5mg	16%
Iron	10.2mg	57%
Calcium	312.1mg	31%

Amount Per 100 g
Calories	164.2 Kcal (687 kJ)
Calories from fat	81.5 Kcal
		% Daily Value*
Total Fat	9.06g	45%
Cholesterol	22.62mg	24%
Sodium	259.14mg	35%
Potassium	88.27mg	6%
Total Carbs	11.41g	12%
Sugars	1.38g	18%
Dietary Fiber	1.74g	22%
Protein	8.59g	55%
Vitamin C	8.1mg	43%
Vitamin A	0.2mg	16%
Iron	3.2mg	57%
Calcium	97mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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