Pesto Onion Prosciutto Pasta

1. 1

   Start the water boiling for the pasta.

2. 2

   Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.

3. 3

   Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.

4. 4

   When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.

5. 5

   If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.

6. 6

   When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.

7. 7

   It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.

8. 8

   Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.

9. 9

   Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).

10. 10

    Leftovers are fantastic heated or cold like a pasta salad.

11. 11

    OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.

* Per serving · 4 servings · Values may vary.