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Wednesday needs this Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto.

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

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.

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

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.

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

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.

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

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.

Wait, what?

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 | halfbakedharvest.com #pasta #recipes #quick

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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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

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.
    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! 

Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto | halfbakedharvest.com #pasta #recipes #quick

And for real, the greens make this pasta healthy food. It’s true.

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Comments

  1. 4 stars
    This was good! My husband doesn’t even like jalapenos or lemon and said this had incredible balance!

    Glad we tried it!

    1. Hey Kera,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  2. 5 stars
    We loved this! Once again, I already had everything in my pantry as I’d made your grilled peach and balsamic chicken salad at the weekend. I used the rest of the burrata in the pasta instead of ricotta and added some of the leftover chicken, as my husband feels any meal without meat is a waste of time. 🙂

  3. Just made it and added some Sous vide plain boneless chicken to stretch it for leftovers.
    Also added two shallots in olive oil with the jalapeños instead of chives. Definitely think I could up the lemon juice next time to balance out the pesto and make it taste a little more springtime fresh!!

    My favorite pasta to use for more of your dishes is Colavita brand long fusilli! It is perfect texture abs holds the flavors.

    1. Hey Janelle,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  4. 5 stars
    Well as usual you knocked it out of the park.
    We love this recipe! I did change it up a bit and used 1/2 cup fresh basil to 1/2 cup garden pesto. I added 1 cup fresh peas and 1/2 cup toasted pine nuts and some chopped parsley. We always can count on you for a delicious dinner.

    1. Hey Christine,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

    1. Hey Angie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  5. Looks amazing! How do you think I should adjust the recipe if I want to cut the asparagus into ribbons? Also what would be the best pasta to use?

    1. Hi Madeline,
      I would keep everything the same and I like to use a long cut pasta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I only started following your blog recently and dug through the archives to see if your recipes were something I would make regularly. Every recipe I’ve tried has been wonderful, including this one ( the Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette is also a big time favorite). Thank you so much for sharing!

  7. Wow. This was exactly what I have been trying to look for in my searches for “perfect spring dinners.” I love cooking seasonally, and this was so very flavorful and felt so much fancier than the time requirement would indicate. I highly recommend trying this!!

  8. 5 stars
    This is sooo delicious. I love your dishes. I love your photography – I can tell it’s a HBH recipe right away and then I want to try it. I wouldn’t change a thing (and I change things a lot)

  9. 5 stars
    Just tried this for dinner and it is FABULOUS! It was such a good combination of flavors and the prosciutto gave it the perfect crunch. Yummy!

  10. 5 stars
    I love, love, love the Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto! It is so delicious! It is a must try, especially if you like Ricotta Pasta 🙂

  11. 5 stars
    Made this tonight! So quick, easy and fresh. I have never made pesto before and it was so simple to make. Looking forward to leftovers at lunch tomorrow.

  12. Can’t wait to make this tonight with the fresh asparagus cut from my garden. If only I could grow prosciutto.

  13. 5 stars
    I made this & it was delicious! I made mine with Zucchini & Cucumber as the noodles & had less basil pesto than what was called for. Only thing I would change the next time I make this dish is to use less ricotta cheese. It completely took over the whole dish & it was too creamy. I like to taste more vegetables than sauce in most dishes. Just needs tweaking to fit what we like in our home, but wow what a great recipe! All vegetables & even my Fiance approved!!

  14. With asparagus on super-sale last week, I knew I needed to give this a try. So very easy; I had the pesto mix ready to go long before the water came to a boil. Wasn’t that spicy, but I may have had a mild jalapeno since their heat varies. I also had some extra fresh spinach that I stirred in to add some more green. Looking forward to this as leftovers this week.

  15. 5 stars
    Eating the leftovers for lunch now and I just HAD to comment! This recipe is so so good and ridiculously easy!! Once again HBH proves why it’s my go-to for new recipes

  16. 5 stars
    just finished making (and consuming) this! was sure super easy and quick to make. I must say I don’t think I’ve ever quite had anything with these flavors before, it was delicious. I got extra prosciutto to crisp up for tomorrow’s leftovers. just a note about the pesto: since I was on a time budget, I used store bought pesto. classico makes a small jar of it. I personally find that brand to taste very concentrated.. I only used slightly over a half cup of it and it felt like the right amount. anyway.. thank you yet again! hubby, my 2 year old and i are all full and satisfied!!! 🙂

    1. I am so glad you, your husband and your 2 year old loved this Kristen! Thank you so much! I hope you continue to enjoy other recipes as well!

  17. I can say there is nothing better than this. This super easy dish can delight my friends and family. I can bet the taste would be toothsome. Thanks for sharing ingredients.

  18. 5 stars
    I can say there is nothing better than this. This super easy dish can delight my friends and family. I can bet the taste would be toothsome. Thanks for sharing ingredients.

  19. 5 stars
    Wonderful! It’s snowing here in Midwest ? So unusual for us! This turned my mood downside up 🙂 Found lemon pappardelle pasta at Trader Joe’s, really made this dish pop!!! Thank you for sharing! I’ve been trying to cook well for years and ever since I made the French Scallops from your cookbook I’ve been making one recipe after another. Every one a success! My family is so grateful, too!!! Cheers!

  20. 5 stars
    WOW! This was absolutely delicious! I made this as an appetizer for Easter & it was so easy and perfect. I wish I had made it for the main course. The lemony flavor added the perfect touch and I topped it with toasted pine nuts.
    Eileen

  21. This looks seriously delicious. I intend to make it Monday. However I made your homemade pesto for a pasta salad just now and it is the best pesto I have ever tasted. It is so good. Thank you.

  22. 5 stars
    I don’t normally comment on recipes, but oh my, this is so delicious! I had leftovers for lunch and topped it with a poached egg. A match made in heaven!

  23. 5 stars
    Hi Tieghan! I made your spicy pesto, asparagus, and ricotta pasta with crispy prosciutto for dinner tonight.
    It was like Spring on a plate! Easy and quick to prepare and the flavours were out of this world! I love your site.

  24. This looks delicious but I will have to come with an alternative to the Ricotta cheese. I really don’t like it.

  25. I’ve loved all of the books in this series, but Gaslight was brilliant and the insight into Christian Poe and our heroine Raven Black pulled at my heartstrings, made me laugh aloud, shudder in acknowledgment and love the feck out of them!

  26. I want to make this tomorrow night but am I crazy or is this missing a step?! What do I do with the prosciutto once it’s out of the oven?

    1. The prosciutto is added at the end before serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  27. Hey Tieghan,
    I love this pasta! I like that you added the asparagus to the pasta when cooking. Maybe this would be good with burrata or goat cheese? I’m excited for more asparagus recipes. 🙂
    That’s nice that you and Asher saw the parent trap and I remember watching it in the car with my sister when we were young and she started doing the Oreo thing. I don’t eat Oreos but my step dad loves them with milk!
    I hope you’re having a good week and I’m looking forward to tomorrow’s post!

    1. Hi Kristin! I am so glad you like this recipe and hope you love it when you try it! Love the Oreo thing! Thank you!

  28. 5 stars
    This recipe is to die for! I completely get the need for easy and simple sometimes. The colors of this dish make it so appealing and the ingredients have got to make it so appetizing. Definitely want to try it. Thanks for posting.

  29. 5 stars
    I missed this recipe today when I was looking for a quick & easy lunch…. you’re right, quick & easy is all we can handle right now 🙂 and this recipe shouts SPRING! I love it and can’t wait to try it out (I have asparagus on hands, so this needs to be on my plate ASAP) … thanks for sharing, what a lovely combo <3

  30. Definitely on the weekend try list with home made ricotta. I use the same method for cooking grape tomatoes, just drop them in the pot of water for less than a minute at the end.

  31. 5 stars
    This sounds amazing and I am in love with the serving bowl! It’s beautiful 🙂 I love making quick “clear out your pantry” recipes too! It’s a great way to make sure you don’t have too much food waste too. I’m pretty much ready to eat anything with ricotta cheese in in it. And prosciutto. YUM.

  32. Oh lord this is so yummy!! I’m dying to get my hands on asparagus, but still have not found any really fresh looking…