Italian Orzo Salad | With Pesto & Prosciutto

Bring a large pot of salted water to a boil. Add the orzo pasta and cook for about 8-9 minutes until al dente according to package instructions. Then drain, rinse briefly with cold water, and let drain.

While the pasta is cooking, toast the pine nuts in a non-stick pan without fat over medium heat for 2-3 minutes until golden brown and fragrant. Remove and let cool on a plate.

In the same pan, heat one teaspoon of the olive oil. Add the prosciutto slices and fry for 2-3 minutes on both sides until crispy. Drain on paper towels and, once cooled, break into bite-sized pieces.