Bright Moment Co

1. Bring a large pot of water to a boil. Season generously with salt, then add the pasta to cook according to package directions, about 11 minutes.
2. Drain and toss in a little olive oil to keep from sticking.
3. In a skillet over medium high heat, cook the prosciutto for 30 seconds to 1 minute on each side, until crispy and golden.
4. Remove the prosciutto to a cutting board. Add the lemon halves to sear 1-2 minutes.
5. In a small bowl, combine the basil pesto, olive oil, and vinegar. Add the juice of the charred lemons. Mix until smooth.
6. In a large bowl, combine the cooled pasta, finely chopped mozzarella, halved cherry tomatoes, chopped crispy prosciutto, baby arugula, shaved parmesan, and chopped basil.
7. Drizzle with the basil pesto vinaigrette and toss to combine. Season with salt and black pepper to taste. Enjoy!