Ingredients
1/2 Cup
Olive Oil
1/2 Cup
30-40
Fresh Basil Leaves
30-40
1/8 Cup
Pine Nuts
1/8 Cup
1/2 Cup
1/2 Cup Roasted Red Peppers
1/2 Cup
1/2 Pound
Dry Orchetta Pasta (1 Cup)
1/2 Pound
1 Cup
Fresh Spinach
1 Cup
1
Medium Portabella Mushroom Cap, Sliced
1
3 Slices
Margherita® Prosciutto (Chiffonade)
3 Slices
4
2-Ounce Meatballs
4
Directions
In blender, combine half of the olive oil, 25-35 basil leaves and pine nuts. Blend until smooth. Add roasted red peppers and blend briefly. Heat mixture on stove until simmering. Reduce heat to keep this red pepper pesto warm until serving.
Bring a pot of lightly salted water to boil and cook orchetta pasta until al dente. Drain and cover to keep warm.
In medium sauté pan, add spinach and sliced portabella cap. Sauté about 7 minutes over medium heat, then remove spinach and mushroom from the pan. Add Margherita® prosciutto and sauté until crispy.
Pour red pepper pesto on plate, then add meatballs (heated) spinach, mushrooms and pasta. Dress plate with basil and prosciutto chips.
