What are the main ingredients for spicy pesto asparagus ricotta pasta with crispy prosciutto?

The main ingredients include long cut pasta, spicy basil pesto (homemade or store-bought), chopped asparagus, diced jalapeño, whole milk ricotta cheese, lemon zest and juice, fresh chives, crispy prosciutto slices, and grated Parmesan cheese for serving. Homemade pesto using kale can add a unique twist. Nut substitutions can be made if allergies are a concern.

How should I cook asparagus for pasta dishes?

Add chopped asparagus to the boiling pasta water during the last 2 to 3 minutes of cooking. This method cooks asparagus perfectly while maintaining its bright color and nutritional value. Check doneness by piercing with a fork; asparagus should be tender but retain some bite.

What's the best way to make crispy prosciutto at home?

Arrange prosciutto slices on a parchment-lined baking sheet and bake at 3756F for 8 to 10 minutes until crisp. For more even crisping, place prosciutto on a wire rack over the baking sheet. More details can be found here on making crispy prosciutto.

How do I prepare the sauce for this spicy pesto pasta recipe?

Toss hot pasta and asparagus with spicy pesto, chopped jalape1o, creamy ricotta, lemon zest, and lemon juice. Gradually incorporate reserved pasta water to reach a silky, creamy sauce texture. Season with salt and pepper to taste, ensuring the flavors meld perfectly before serving.

Spicy Pesto Asparagus Pasta with Crispy Prosciutto

Ingredients

Scale

4 ounces spicy basil pesto (homemade or store-bought)
1 pound long cut pasta
1 bunch asparagus, ends trimmed and chopped
1 jalapeño, seeded if desired and chopped
3/4 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1 tablespoon chopped fresh chives
4–6 slices of prosciutto
Grated Parmesan cheese, for serving
Salt and pepper to taste

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Instructions

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Arrange prosciutto slices evenly on the sheet and bake for 8-10 minutes until crisp.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
During the last 2-3 minutes of cooking pasta, add the chopped asparagus to the boiling water.
Reserve 1 cup of pasta cooking water, then drain the pasta and asparagus.
Toss the hot pasta and asparagus with pesto, jalapeño, ricotta, lemon zest, lemon juice, and enough pasta water to create a sauce.
Season with salt and pepper to taste.
Serve the pasta topped with crispy prosciutto, chives, and grated Parmesan.

Notes

🗓️ Cooking asparagus directly in the pasta water saves time and reduces dishes to clean.
🍋 Use fresh lemon juice and zest for a refreshing tang that balances the richness of ricotta.
🌶️ Jalapeño adds a subtle heat that complements the pesto and prosciutto. Seed the jalapeño to reduce heat if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling
Cuisine: Italian
Diet: Vegetarian (without prosciutto)

Nutrition

Serving Size: 1/8 of recipe
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 15g
Cholesterol: 30mg