Farfalle with Spinach/Arugula Walnut Pesto, Prosciutto, Pine Nuts and Parmesan Cheese

1 lb Farfalle Pasta

½ lb Prosciutto, thinly sliced (omit and add 1 tsp of salt if desired)

2 oz Pine Nuts

2 oz Frozen Peas

½ tsp Kosher Salt

1 tsp Black Pepper

Pesto

2 cups Packed Arugula Leaves

2 cups Packed Spinach Leaves

1 cup Walnuts, shelled

1 cup Freshly Grated Parmesan Cheese

1 Head of Garlic

2 tsp Kosher Salt

1 cup Extra Virgin Olive Oil

2 tbsp Lemon Juice

Pesto

Preheat your oven to 400F. Peel the outer layers from the head of garlic, leaving the skins of the individual cloves on. Slice the top (1/4 of an inch to 1/2 an inch) off to expose the individual cloves.

Place the garlic on a pan, cut side up and drizzle with olive oil. Cover with aluminum foil and bake for 30 minutes. Remove the cloves from their skins.

In a food processor, add the roasted garlic, arugula leaves, spinach leaves, walnuts, Parmesan cheese, lemon juice and salt. Pulse a few times. Add the 1 Cup of Oil and process until desired texture is reached.

Assembly

In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, being careful not to burn them. Hold in a bowl.

Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.

Chop the prosciutto into manageable bite sized pieces.

In a bowl, place farfalle in a bowl. Season with kosher salt and black pepper. Toss with pesto. Add the pine nuts, peas and prosciutto. Top with Parmesan cheese. Serve hot.

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Farfalle with Spinach/Arugula Walnut Pesto, Prosciutto, Pine Nuts and Parmesan Cheese