Made in under 30 mins, is super easy, creates very few dirty dishes, uses minimal ingredients, yet is packed with flavor. Doesn’t get much better than that!
Sunday needs this Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto.
But then, I do believe that everyone needs a bowl of pasta at least once a week, just to keep your sanity. I’m one of those people who truly believes in carbs, which I’m sure you guys already knew by the amount of pasta recipes here on NEN. Yes, I do love my carbs, cheese and greens.
They’re actually my favorite combo.
I am really, really into super-fast, use what you have on hand, recipes at the moment. Think pantry staple recipes with a touch of freshness from whatever greens are currently in your fridge. It’s weird, I go through phases of wanting to spend hours and hours in the kitchen working on more complicated recipes, but then I also have phases when I just really don’t feel like being in the kitchen long at all.
Right now, all I want are fast and easy recipes. I think this is partly because I know this is what you guys need and want.
All you need for this pasta is some basil pesto (this is my favorite homemade pesto, bonus that it’s also loaded with kale), some jalapeño, asparagus, lots of lemon, lots of ricotta, and prosciutto. Nothing too fancy but put it all together and you have something pretty delicious.
My trick to keep this quick cooking? Cooking the asparagus with the pasta. Adding the asparagus to the boiling pasta water, saves you not only time, but also leaves you with one less dirty dish to clean. Yes, please!
Once you have your pasta and asparagus cooked, it’s just a matter of tossing it all together and finishing the bowls off with crispy prosciutto, which in my opinion just makes everything better.
Ingredients:
- 4 ounces thinly sliced prosciutto
- 1 pound long cut pasta
- 1 bunch asparagus ends trimmed and chopped
- 1 cup basil pesto homemade or store bought
- 1 jalapeño seeded, if desired, and chopped
- 3/4 cup whole milk ricotta cheese
- zest and juice of 1 lemon
- kosher salt and pepper
- 1 tablespoon chopped fresh chives
- grated parmesan for serving
Homemade Lemon Basil Pesto:
- 2 cups fresh basil
- 1/4 tablespoons toasted pine nuts walnuts pistachios, or pumpkin seeds
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- zest and juice of 1 lemon
- kosher salt
- 2 cloves garlic smashed
Instructions:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Arrange the prosciutto in an even layer on the prepared baking sheet. Transfer to the oven and bake 8-10 minutes or until crisp.
- Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Reserve 1 cup of the pasta cooking water and then drain.
- Toss the hot pasta and asparagus with the pesto, jalapeño, ricotta, lemon zest, juice, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.
- Divide the pasta among plates. Serve topped with crispy prosciutto, chives and parmesan. Enjoy!
- Homemade Lemon Basil Pesto:
- In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
Homemade Lemon Basil Pesto:
- In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
More Recipe Suggestions:
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Garlic Butter Chicken Bites with Lemon Asparagus
Mediterranean Orzo and Asparagus Salad
Original Author: Half Baked Harvest
Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
Equipment
Ingredients
- 4 ounces thinly sliced prosciutto
- 1 pound long cut pasta
- 1 bunch asparagus ends trimmed and chopped
- 1 cup basil pesto homemade or store bought
- 1 jalapeño seeded, if desired, and chopped
- 3/4 cup whole milk ricotta cheese
- zest and juice of 1 lemon
- kosher salt and pepper
- 1 tablespoon chopped fresh chives
- grated parmesan for serving
Homemade Lemon Basil Pesto:
- 2 cups fresh basil
- 1/4 tablespoons toasted pine nuts walnuts pistachios, or pumpkin seeds
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- zest and juice of 1 lemon
- kosher salt
- 2 cloves garlic smashed
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Arrange the prosciutto in an even layer on the prepared baking sheet. Transfer to the oven and bake 8-10 minutes or until crisp.
- Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Reserve 1 cup of the pasta cooking water and then drain.
- Toss the hot pasta and asparagus with the pesto, jalapeño, ricotta, lemon zest, juice, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.
- Divide the pasta among plates. Serve topped with crispy prosciutto, chives and parmesan. Enjoy!
Homemade Lemon Basil Pesto:
- In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
