Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
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!
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.
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