Spring Pea Salad

With Crispy Prosciutto

This Spring Pea Salad is my current favorite salad for a quick weekday lunch. I usually make a big bowl on Sunday, and it keeps well in the fridge for 3–4 days.

One of my best friends recently mentioned she's been struggling to come up with healthy lunch ideas, so this recipe is a little love letter to her.

It’s everything you want in a salad: healthy, refreshing, filling—but not too heavy. And let’s be honest, anything green automatically feels healthier.

One spoonful of this and you’ll be hooked—trust me.

Ingredients

• 3 cups small pasta shells

• 1½ cups frozen peas, boiled and divided

• 2 cloves garlic, peeled and smashed

• ¼ cup fresh basil, lightly packed

• ¼ cup flat-leaf parsley (leaves and tender stems), lightly packed

• ½ cup freshly grated Parmesan cheese, divided

• 2 Tbsp lemon zest (from about 2 lemons), divided

• ¼ cup freshly squeezed lemon juice (from about 2 lemons), divided

• ¼ cup extra virgin olive oil, plus more for drizzling

• Kosher salt, to taste

• Ground black pepper, to taste

• 6 slices prosciutto (about 100g)

• ½ cup panko breadcrumbs

• 2 cups baby arugula, lightly packed

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Directions

1. Boil the Pasta & Peas
   Cook the pasta according to package instructions. In the last 2 minutes of cooking, add all the frozen peas. Drain and rinse under cold water. Set aside ⅔ cup of the peas for the pesto; the rest will go into the salad.

2. Crisp the Prosciutto
   In a skillet over medium heat, add a drizzle of olive oil, then lay in the prosciutto slices. Cook until crisp, about 2–3 minutes per side. Remove and let cool on a paper towel-lined plate. Once cooled, cut into bite-sized pieces.

3. Toast the Breadcrumbs
   In the same pan, add a drizzle of olive oil and toast the panko until golden and crisp. Season lightly with salt and let cool.

4. Make the Pesto
   In a blender or food processor, combine:

   • ⅔ cup cooked peas

   • ¼ cup Parmesan

   • Basil and parsley

   • 1 Tbsp lemon zest

   • 2 Tbsp lemon juice

   • 2 Tbsp olive oil

   • Garlic

   • Salt and pepper to taste

   Blend until smooth. Then stir in the remaining olive oil for a creamy consistency.

5. Assemble the Salad
   In a large bowl, combine:

   • Cooked pasta and remaining peas

   • Baby arugula

   • Crispy prosciutto

   • Toasted breadcrumbs

   • Lemon-herb pesto

   Mix well until everything is evenly coated. Taste and adjust with more lemon juice, salt, or pepper as needed.

6. Serve
   Serve cold or at room temperature.