Spring Pesto Pasta with Canadian Bacon

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente. Drain, reserving ½ cup of pasta water. Transfer to a large bowl and set aside to cool.

2. While the pasta cooks, caramelize the red onion. Halve the cherry tomatoes. Dice the Canadian bacon into small pieces. Steam the frozen peas according to package instructions.

3. Add the pesto to the bowl of cooked pasta and toss to combine, adding the reserved pasta water one to two tablespoons at a time to thin the sauce as needed.

4. Add the cooked peas and caramelized red onion to the pasta. Toss to combine.

5. Set aside ½ cup of the diced Canadian bacon. Add the remainder to the bowl and toss to combine. Season with salt and pepper to taste.

6. Divide the baby arugula among six serving plates or bowls. Divide the pesto pasta over the arugula on each plate.

7. Top each plate with mozzarella pearls, cherry tomato halves, and the reserved diced Canadian bacon. Finish with toasted breadcrumbs and shaved Pecorino Romano.

8. For extra brightness, drizzle with aged balsamic glaze before serving.