Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosci

8 servings


30 minutes

total time


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!


Serving Size



349 kcal

Total Fat

21 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



25 mg


448 mg

Total Carbohydrate

47 g

Dietary Fiber

2 g

Total Sugars

3 g


14 g

8 servings


30 minutes

total time
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