Line a plate with a paper towel.

Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, if necessary, add prosciutto to hot pan in a single layer. Cook until crisp, 1-2 minutes per side.

Transfer prosciutto to towel-lined plate. Let cool. Once cool enough to handle, coarsely chop.

While prosciutto crisps and cools, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

Core tomatoes and cut into 1/4" dice.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions and cook, 30 seconds.

Add tomatoes, 1/4 tsp. salt, and half the red pepper flakes (to taste; reserve remaining for garnish) to hot pan. Stir occasionally until tender and juices are released, 2-3 minutes.

Add 1/4 cup water and mirepoix base. Bring to a simmer. Once simmering, stir occasionally until liquid has reduced by half, 3-4 minutes.

Add pasta, half the crisped prosciutto (reserve remaining for garnish), pesto, and 1/4 tsp. salt. Stir occasionally until combined and heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing with remaining crisped prosciutto, remaining red pepper flakes (to taste), green portions of green onions, and cheese. Bon appétit!