Broma Bakery · by Sarah Fennel★ 5.0
Prosciutto Pea and Pesto Pasta Salad
NUTRITION · PER SERVING—
CAL 23%·PRO 39%
CARBS 48G42% OF CAL
5G FIBER39G OTHER4G TOTAL SUGAR
FAT 23G46% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad with asparagus, peas, and burrata dressed in basil pesto, topped with prosciutto and microgreens. Light and elegant, it works as a side or light main.
sideitaliansaladpasta⚙️ food processor
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large bunches basil
- 1/4 cup pine nuts
- 1/3-1/2 cup olive oil
- 1/4 cup parmesan cheese
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 16 oz farfalle pasta
- 1 bunch asparagus, cut into 1 inch pieces
- 1 1/2 cups peas, fresh or frozen
- 1 large burrata, cut into pieces
- 4 oz sliced prosciutto
- microgreens for garnish (optional)
At a glance
PER SERVING
CAL 23%·PRO 39%
CARBS 48G42% OF CAL
5G FIBER39G OTHER4G TOTAL SUGAR
FAT 23G46% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 520mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 190mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.