Wednesday needs this Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto.
But then, I do believe that everyone needs a bowl of pasta at least once a week, just to keep your sanity. I’m one of those people who truly believes in carbs, which I’m sure you guys already knew by the amount of pizza, pasta, and rice recipes here on HBH. Yes, I do love my carbs, cheese and greens.
They’re actually my favorite combo.
OK. It’s been a minute since we chatted all things pasta (ahh it’s been like ten days, but whatever) and I have been dying to share this recipe with you guys all month long. I am really, really into super fast, use what you have on hand, recipes at the moment. Think pantry staple recipes with a touch of freshness from whatever greens are currently in your fridge. It’s weird, I go through phases of wanting to spend hours and hours in the kitchen working on more complicated recipes, but then I also have phases when I just really don’t feel like being in the kitchen long at all.
Right now, all I want are fast and easy recipes. I think this is partly because I know this is what you guys need and want. But it’s also because I just have a lot going on with work, and therefore, a lot more things to be working on. So quick recipes it is!
All is good though, because I love a good challenge and I’m having fun getting creative to keep these quicker, easier recipes colorful and tasting delicious.
And that is where this pasta came into play.
Not going to deny that the first version of this pasta was just plain boring. So boring. I hated it and there was no way I was going to post it. Sure, it tasted fine, but I have high standards, and well, fine doesn’t cut it for me.
Quick note, I hate the word fine. My mom knows that telling me something is fine will mean it gets the axe! When someone says something is fine, that’s no bueno in my mind. Also, I do love the word no bueno. I use it often.
And moving right along.
So I went back to the drawing board, also known as my notebook, pondered a few things, reworked the recipe, and came out with this delicious bowl that’s packed with flavor, but still uses a very minimal ingredient list.
All you need for this pasta is some basil pesto (this is my favorite homemade pesto, bonus that it’s also loaded with kale), some jalapeño, asparagus, lots of lemon, lots of ricotta, and prosciutto. Nothing too fancy, but put it all together and you have something pretty delicious.
My trick to keep this quick cooking? Cooking the asparagus with the pasta. Adding the asparagus to the boiling pasta water, saves you not only time, but also leaves you with one less dirty dish to clean. Yes, please!
Once you have your pasta and asparagus cooked, it’s just a matter of tossing it all together and finishing the bowls off with crispy prosciutto, which in my opinion just makes everything better.
What also makes everything better?
A bowl of this pasta and rewatching The Parent Trap (the one with Lindsey Lohan) with the best little sister by my side.
Oh, and after the pasta, grabbing a couple Oreo’s…and a jar of peanut butter.
Let me explain. Asher watched the Parent Trap for the first time over the weekend and she learned about dipping Oreos in peanut butter. YES. You guys know this scene, right? It’s my favorite, and if I was a kid and didn’t have a clue that Oreos are maybe not the best choice for a snack, I’d probably still be dipping them right into my peanut butter. The best.
Can I go back to being nine years old now, please?
Serious Question: did you (or do you?) dip your Oreos in peanut butter?
OK. And with that little story I am ending my rambles. Let’s do Wednesday night pasta with all the greens. YUM.
Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
Servings: 8 servings
Calories Per Serving: 447 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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.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!
And for real, the greens make this pasta healthy food. It’s true.