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For the pesto:
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1.
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Toast pine nuts in a small skillet over medium heat until lightly browned.
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Set aside to cool.
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2.
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Place cooled pine nuts, basil, kale, garlic, salt, pepper, and Parmesan in a food processor and pulse once or twice to combine.
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3.
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Stream a few tablespoons of olive oil into pesto while food processor is running, until youve reached the desired consistency.
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You may not need all of the olive oil.
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I generally use between 1/2 and 2/3 cup to get it to the right thickness.
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For the pasta salad:
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4.
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Cook pasta in very salty water, according to package instructions for al dente.
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5.
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Drain pasta, put it into a bowl and toss with pesto.
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Set aside to cool.
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6.
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When pasta has cooled to room temperature, toss it with the tomatoes, mozzarella, salt and pepper.
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Place in a covered container in the fridge to chill for at least an hour or until youre ready to serve.
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7.
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Just before youre ready to serve, place the prosciutto on a baking sheet (I like to use my non-stick baking mat so the prosciutto comes up easily).
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Bake at 400 F for 5-7 minutes or until prosciutto is nice and crispy.
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Prosciutto tends to crisp up pretty quickly, so keep an eye on it.
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8.
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Let the crispy prosciutto cool to room temperature and slice it as best you canit will crumble a bit, but thats OK!
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9.
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When youre ready to serve, toss the crispy prosciutto pieces with the rest of the pasta salad.
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If the pasta salad is a little dry, toss it with some more pesto or a drizzle of olive oil.
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Serve immediately.
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Notes: 1.
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I love the bitterness that fresh kale lends the pesto, but to tone it down a bit just blanch the kale before adding it to the pesto to take some of the bite out of it.
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2.
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Wait to add the prosciutto until youre ready to serve so that it doesnt get soggy.
