Spring Pea Pesto Pasta Salad

Boil your pasta ahead of time, about 2 minutes less than the package directions. Drain, drizzle with olive oil and toss to prevent sticking. Set aside to cool. 

In a food processor, combine 1 1/4 cup peas, the peeled garlic cloves, basil, parsley, 1/4 cup of the Parmesan cheese, 1 tablespoon of the lemon zest, and 2 tablespoons lemon juice. Pulse until the pesto begins to come together. Scrape down the sides of the bowl with a rubber spatula. Slowly stream in 1/4 cup olive oil with the food processor running until the pesto is smooth. Season to taste with salt and pepper. 

In a large skillet, heat 1 tablespoon olive oil over medium heat and fry up your prosciutto slices, working in batches. Remove from the pan once they are crispy like bacon and set aside to cool. To the same pan, add the panko breadcrumbs, along with another tablespoon of olive oil. Cook, stirring often, until toasted and golden brown. Transfer to a bowl and mix in 1 teaspoon of lemon zest and the remaining 1/4 cup of Parmesan cheese. Stir and set aside.

Grab your serving bowl and add the cooked pasta and your pesto. Stir to combine thoroughly. Then chop up the crispy prosciutto and add half to the bowl of pasta. Add the remaining peas, arugula and spinach mix, and mozzarella pearls, along with the remaining 2 teaspoons of lemon zest, remaining 2 tablespoons of lemon juice, and a good drizzle of olive oil; stir together. Top this pasta salad sprinkled with the lemon-parmesan breadcrumbs and remaining crispy prosciutto.