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
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
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper for crispy prosciutto preparation.
- 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.
- Fill a large pot with salted water and bring to a rolling boil. Cook pasta according to package instructions until al dente.
- During the final 2-3 minutes of pasta cooking, introduce asparagus to the same boiling water to blanch simultaneously.
- Before draining, carefully reserve one cup of pasta cooking water to help create a silky sauce later.
- In a large mixing bowl, combine hot pasta and asparagus with pesto, diced jalapeño, ricotta, freshly grated lemon zest, and lemon juice.
- Gradually incorporate reserved pasta water, stirring gently to develop a creamy, cohesive sauce. Season with salt and pepper to taste.
- Plate the pasta, generously topping each serving with crisp prosciutto shards, freshly chopped chives, and grated parmesan cheese.
- 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