Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
Made in under 30 mins, is super easy, creates very few dirty dishes, uses minimal ingredients, yet is packed with flavor. Doesn't get much better than that!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 349kcal
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!
Calories: 349kcal | Carbohydrates: 47g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 448mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 10.1mg | Calcium: 144mg | Iron: 1.4mg