To make the pesto, transfer all the contents of the
Sun-Dried Tomatoes in Olive Oil (2 1/2 cups)
into a small food processor. Add the
Garlic (2 cloves)
Crushed Red Pepper Flakes (1/4 tsp)
. Puree until smooth, adding more olive oil if necessary, until the tomato mixture is the texture of a very thick pesto. Taste for seasoning and add more salt if needed.
Transfer to a serving bowl or an airtight container. The pesto can be made up to a week in advance.
To make the bundles, bring a large pot of water to boil. Once bubbling, add
Salt (1 tsp)
. Blanch the
Asparagus (1 bunch)
Green Beans (2 cups)
until vibrant in color but still quite firm, about 2 minutes.
Drain in a colander and transfer immediately to a large bowl of ice water. When the veggies have cooled to room temperature, drain again and pat dry with a dish towel.
On a rimmed baking sheet, season the dried asparagus and green beans with
Sea Salt (to taste)
Ground Black Pepper (to taste)
and toss with the
Olive Oil (1 Tbsp)
Lemons (2 Tbsp)
On a clean work surface, lay a piece of
Prosciutto di Parma (8 oz)
flat. Depending on the size of your asparagus and beans, fold the piece in half widthwise so that the width is smaller than your stalks. On the thicker end, place a small handful of
Baby Arugula (4 cups)
and top it with 4 to 5 veggie pieces. Roll the prosciutto tightly. Repeat with the remaining meat and veggies.
Serve immediately with with the sundried tomato pesto on the side for dipping and enjoy!