Pesto Pasta Salad with Crispy Prosciutto

First, prepare the pesto. In a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts, and garlic cloves.

Pulse the ingredients until they are finely chopped. Then, squeeze in the juice of half a lemon.

With the food processor running, slowly stream in the olive oil until the pesto is smooth. Season with salt and pepper to taste and set aside.

Cook the fusilli pasta in a large pot of boiling, salted water according to package directions until al dente. Drain and set aside.

While the pasta cooks, crisp the prosciutto. Arrange the slices on a wire rack set over a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until crispy. Let cool, then crumble.

In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, thawed peas, mozzarella pearls, and the crumbled crispy prosciutto.

Pour the prepared pesto dressing over the salad ingredients.

Toss everything together until the pasta and all ingredients are evenly coated in the pesto. Serve immediately or chill before serving.