Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto.
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
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Instructions
- 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- 2. Arrange the prosciutto in an even layer on the prepared baking sheet. Transfer to the oven and bake 8-10 minutes or until crisp.
- 3. 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.
- 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.
- 4. 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.
- 5. Divide the pasta among plates. Serve topped with crispy prosciutto, chives and parmesan. Enjoy!
Source
Original recipe: View Original