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1
Bring a large pot of heavily salted water to a boil over high heat.
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2
When it boils, add pasta and cook as indicated on box.
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3
Meanwhile, heat oil in a large frying pan over medium heat.
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4
When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes.
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5
Add asparagus and toss to coat evenly.
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6
Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
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7
Remove 1/2 cup of the pasta cooking water.
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8
Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat.
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9
Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated.
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10
Taste and adjust seasoning, as desired.
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11
Serve immediately.
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12
In a large frying pan, heat oil over medium heat.
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13
When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute.
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14
Stir in garlic and onion and season well with salt and freshly ground black pepper.
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15
Cook, stirring occasionally, until onion is golden brown, about 3 minutes.
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16
Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth.
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17
Taste and adjust seasoning, as necessary.
