Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto Recipe

Name: Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fresh breadcrumb; 2 teaspoons extra virgin olive oil; 1 teaspoon minced lemon zest; salt; red pepper flakes; 1 cup packed of fresh mint; 1 cup whole milk ricotta cheese; ¼ cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; ⅓ cup grated parmesan cheese; 2 tablespoons toasted pine nuts; salt; black pepper; 12 lb prosciutto or 12 lb bacon, diced; 1 tablespoon extra-virgin olive oil; 1 lb fresh asparagus, stems trimmed, cut into 3-inch pieces; ¼ cup dry white wine; 1 lb campanelle pasta

Servings: persons

½ cup fresh breadcrumb
2 teaspoons extra virgin olive oil
1 teaspoon minced lemon zest
salt
red pepper flakes
1 cup packed of fresh mint
1 cup whole milk ricotta cheese
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
⅓ cup grated parmesan cheese
2 tablespoons toasted pine nuts
salt
black pepper
12 lb prosciutto or 12 lb bacon, diced
1 tablespoon extra-virgin olive oil
1 lb fresh asparagus, stems trimmed, cut into 3-inch pieces
¼ cup dry white wine
1 lb campanelle pasta

1
Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
2
Remove from heat and stir in zest, salt, and pepper flakes; set aside.
3
Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
4
Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
5
Remove to a paper towel-lined plate; set aside.
6
Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
7
With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
8
Saute asparagus in same skillet used for prosciutto, 5 minutes.
9
Deglaze the pan with wine and reduce until evaporated; set aside.
10
Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
11
Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
12
Top pasta with asparagus, prosciutto, and bread crumb mixture.

8121

kcal

Calories

604

Fat

108

Carbs

527

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup fresh breadcrumb, 2 teaspoons extra virgin olive oil, 1 teaspoon minced lemon zest, salt, and more.

Yes, Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto

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