Zesty Spicy Pesto Asparagus Ricotta Pasta with Prosciutto Recipe

Crafting a delectable spicy pesto pasta transforms ordinary weeknight meals into culinary adventures.

Tender asparagus and creamy ricotta dance alongside crispy prosciutto, creating a symphony of flavors.

Each bite promises a delightful balance between heat and richness.

Seasonal ingredients merge effortlessly in this vibrant dish.

Professional chefs and home cooks alike will appreciate its simplicity and depth.

Fragrant herbs and sharp notes intertwine for a memorable dining experience.

You can’t wait to savor this mouthwatering combination that brings excitement to your plate.

Reasons To Love Spicy Pesto Pasta

• Craft a Quick Gourmet Meal: Transform simple ingredients into a restaurant-worthy dish with minimal cooking skills required.
• Boost Flavor with Minimal Effort: Combine spicy jalapeño, creamy ricotta, and crispy prosciutto for a complex taste profile that impresses without complicated techniques.
• Customize Your Culinary Creation: Easily swap ingredients or adjust spice levels to match personal preferences, making this recipe perfect for adventurous home cooks.
• One-Pan Wonder: Streamline your cooking process by using a single baking sheet and pot, reducing cleanup and saving precious kitchen time.

Ingredients For Pesto Pasta

• Pasta: A staple ingredient that serves as the base of this delicious dish.
• Asparagus: Fresh green vegetable that adds crunch and nutrition to the pasta.
• Ricotta: Creamy cheese that provides a smooth and rich texture to the sauce.
• Prosciutto: Thin, salty Italian ham that becomes crispy when baked.
• Pesto: Flavorful sauce that brings herbaceous and aromatic notes to the pasta.

• Parmesan: Sharp and salty cheese that enhances the overall flavor profile.

• Jalapeño: Spicy pepper that adds heat and complexity to the dish.
• Chives: Fresh herb that provides a mild onion-like flavor and green color.
• Lemon Zest: Citrusy outer layer of the lemon that brightens the pasta's taste.
• Lemon Juice: Tangy liquid that adds acidity and freshness.
• Salt, Pepper: Essential seasonings that balance and enhance the flavors.

• Pasta Cooking Water: Starchy liquid that helps create a smooth and cohesive sauce.
• Parchment Paper: Used for baking the prosciutto evenly and preventing sticking.

Step-By-Step Pesto Pasta Instructions

Step 1: Prepare Crispy Prosciutto

Preheat the oven to 375°F.

Line a baking sheet with parchment paper.

Carefully arrange prosciutto slices in a single, even layer.

Slide the baking sheet into the oven and bake for 8-10 minutes until the prosciutto transforms into delightfully crisp, golden-edged pieces.

Step 2: Cook Pasta and Asparagus

Fill a large pot with water and add a generous pinch of salt.

Bring to a rolling boil.

Add pasta and cook according to package instructions until al dente.

During the final 2-3 minutes of cooking, introduce asparagus to the boiling water.

Before draining, carefully scoop out 1 cup of pasta water as a secret sauce weapon.

Step 3: Create Creamy Pesto Sauce

• Hot pasta
• Tender asparagus
• Spicy pesto
• Diced jalapeño
• Creamy ricotta
• Bright lemon zest
• Fresh lemon juice

Gently toss ingredients, adding reserved pasta water to create a silky, luxurious sauce.

Season with salt and pepper to taste.

Step 4: Plate and Garnish

Transfer the pasta to serving plates.

Crown each portion with crispy prosciutto shards, sprinkle with chopped chives, and generously dust with freshly grated parmesan cheese.

Step 5: Prepare Homemade Pesto

Combine all pesto ingredients in a blender or food processor.

Pulse until finely chopped.

Taste and adjust seasoning with salt.

Store in an airtight container in the refrigerator for up to two weeks.

Tips For Perfect Pesto Pasta

• Spread prosciutto slices in a single layer on parchment paper for even baking, ensuring maximum crunchiness without burning.
• Adjust jalapeño quantity based on heat preference, removing seeds for milder flavor or adding more for extra kick.
• Save reserved pasta water to create silky, cohesive sauce that helps pesto and ricotta coat noodles smoothly.
• Use fresh asparagus and add during last cooking minutes to maintain crisp texture and bright green color.
• Store homemade pesto in an airtight container with a thin layer of olive oil on top to prevent browning and extend refrigerator life.

Flavor Twists For Pesto Pasta

• Vegetarian Delight: Replace prosciutto with crispy baked tofu or tempeh strips, maintaining the crunch while keeping the dish meat-free.
• Gluten-Free Option: Swap traditional pasta with zucchini noodles or gluten-free pasta made from rice, quinoa, or chickpea flour for a lighter alternative.
• Dairy-Free Adaptation: Substitute ricotta with cashew cream or silken tofu blended until smooth, keeping the creamy texture without dairy.
• Low-Carb Approach: Use spiralized zucchini or spaghetti squash instead of pasta, reducing carbohydrate content while preserving the dish's vibrant flavors.

Suggested Pairings For Pesto Pasta

• Flavor Fusion Feast: Pair this zesty pasta with a crisp white wine like Pinot Grigio to complement the spicy pesto and creamy ricotta.
• Fresh Garden Party: Serve alongside a light mixed green salad with lemon vinaigrette to balance the rich, salty prosciutto and provide extra freshness.
• Brunch Brilliance: Transform this dish into a gourmet breakfast by topping with a soft-poached egg, letting the runny yolk blend with the creamy pesto sauce.
• Rustic Gathering Style: Present family-style in a large, warm ceramic dish, encouraging guests to sprinkle extra parmesan and chives at the table for interactive dining.

Storage Advice For Pesto Pasta

• Store pasta in an airtight container for up to 3 days, keeping prosciutto separate to maintain crispiness.
• Warm pasta on medium power in 30-second intervals, stirring between each to distribute heat evenly and prevent drying out.
• Gently reheat pasta in a skillet with a splash of pasta water or olive oil, stirring constantly to restore moisture and prevent sticking.
• Quickly recrisp prosciutto in a 375°F oven for 2-3 minutes before adding back to reheated pasta to maintain its crunchy texture.

FAQs

• What's the best type of pasta to use for this recipe?

Choose short pasta like penne, fusilli, or rotini that can hold the creamy sauce and catch the pesto well.

• Can I make this recipe vegetarian?

Yes, simply omit the prosciutto or replace it with crispy breadcrumbs or toasted pine nuts for a similar crunchy texture.

• How spicy will this pasta be?

The jalapeño adds a moderate heat level. Remove the seeds for less spice or use a milder pepper like poblano if you prefer a gentler kick.

• Is homemade pesto better than store-bought?

Homemade pesto offers fresher flavor and you can control the ingredients, but a good quality store-bought pesto works perfectly fine if you’re short on time.

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Vibrant spicy pesto, asparagus, and ricotta pasta with crispy prosciutto delivers complex flavors that dance across your palate. Crisp prosciutto and herbal pesto create a Mediterranean-inspired dish perfect for quick weeknight dinners or elegant gatherings where you crave something special.

---

Ingredients

Scale 1x2x3x

Protein and Meat:

• 4 ounces (113 grams) thinly sliced prosciutto
• 3/4 cup (170 grams) whole milk ricotta cheese
• 1/2 cup (50 grams) grated parmesan cheese

Pasta and Vegetables:

• 1 pound (454 grams) long cut pasta
• 1 bunch asparagus (ends trimmed and chopped)
• 2 cups fresh basil
• 1 jalapeño (seeded, if desired, and chopped)
• 2 cloves garlic, smashed
• 1 tablespoon (15 grams) chopped fresh chives

Oils, Seasonings, and Nuts:

• 1/3 cup (80 milliliters) extra virgin olive oil
• 1/4 tablespoons (3–4 grams) toasted pine nuts, walnuts, pistachios, or pumpkin seeds
• 1 cup (240 milliliters) basil pesto (homemade or store bought)
• Zest and juice of 1 lemon
• Kosher salt
• Black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper for crispy prosciutto preparation.
2. Spread prosciutto slices in a single layer on the prepared baking sheet, then bake for 8-10 minutes until they become perfectly crisp and golden.
3. Fill a large pot with salted water and bring to a rolling boil. Cook pasta according to package instructions until al dente.
4. During the final 2-3 minutes of pasta cooking, introduce asparagus to the same boiling water to blanch simultaneously.
5. Before draining, carefully reserve one cup of pasta cooking water to help create a silky sauce later.
6. In a large mixing bowl, combine hot pasta and asparagus with pesto, diced jalapeño, ricotta, freshly grated lemon zest, and lemon juice.
7. Gradually incorporate reserved pasta water, stirring gently to develop a creamy, cohesive sauce. Season with salt and pepper to taste.
8. Plate the pasta, generously topping each serving with crisp prosciutto shards, freshly chopped chives, and grated parmesan cheese.
9. For homemade pesto, pulse all ingredients in a blender or food processor until finely chopped, adjusting seasoning as needed. Refrigerate for up to two weeks.

Notes

• Swap prosciutto with bacon or crispy tofu for vegetarian and plant-based alternatives that maintain the crunchy texture.
• Adjust jalapeño quantity based on personal spice tolerance, using mild green chiles or omitting for a less fiery version.
• Consider using gluten-free pasta to make this recipe suitable for those with gluten sensitivities while maintaining the dish’s delicious flavor profile.
• Store leftover pesto in airtight containers with a thin layer of olive oil on top to prevent browning and extend refrigerator life.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 579 kcal
• Sugar: 3 g
• Sodium: 702 mg
• Fat: 33 g
• Saturated Fat: 8 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 38 mg