Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
Ingredients
The pasta
-
1
pound
long cut pasta
-
1
bunch
asparagus, ends trimmed and chopped
-
1
cup
basil pesto
-
1
jalapeño
seeded and chopped
-
¾
cup
whole milk ricotta cheese
-
1
lemon
zest and juice
-
1
tablespoon
chopped fresh chives
-
to taste
kosher salt and pepper
-
grated
for serving
parmesan
The crispy prosciutto
-
4
ounces
thinly sliced prosciutto
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Arrange the prosciutto on the baking sheet and bake for 8-10 minutes until crisp.
- Boil a large pot of salted water and cook the pasta according to package directions, adding the asparagus in the last 2-3 minutes.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus.
- Toss the hot pasta and asparagus with pesto, jalapeño, ricotta, lemon zest, juice, and enough pasta water to create a sauce. Season with salt and pepper.
- Serve the pasta topped with crispy prosciutto, chives, and parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
600mg
Cholesterol
30mg
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