Spicy Pesto Asparagus and Ricotta Pasta with Crispy Prosciutto
This pasta combines tender asparagus, a touch of heat from chili flakes, creamy ricotta, and herby pesto. Crispy prosciutto adds a salty crunch, making the dish balanced, vibrant, and satisfying. Perfect for a weeknight dinner that feels gourmet yet quick.
⏱ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the Pasta
12 oz (340 g) short pasta (rigatoni, penne, or orecchiette)
1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
4 oz (115 g) prosciutto, thinly sliced
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste
For the Pesto Ricotta Sauce
½ cup basil pesto (store-bought or homemade)
¾ cup ricotta cheese
¼ cup grated Parmesan cheese
½ lemon, zested and juiced
¼ cup reserved pasta water (more if needed for creaminess)
For Garnish
Extra Parmesan
Fresh basil leaves
Cracked black pepper
Instructions
1. Crisp the Prosciutto
Preheat oven to 375°F (190°C).
Arrange prosciutto slices on a parchment-lined baking sheet.
Bake 8–10 minutes, until crispy.
Remove and let cool; it will crisp further. Break into shards.
2. Cook Pasta & Asparagus
In a large pot, bring salted water to a boil.
Cook pasta until 2 minutes shy of al dente.
Add asparagus and cook with the pasta for the last 2 minutes.
Reserve 1 cup of pasta water, then drain.
3. Make the Sauce Base
In a large skillet, heat olive oil over medium heat.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
Lower heat; stir in pesto and a splash of pasta water.
4. Combine with Pasta
Add pasta and asparagus to the skillet. Toss well.
Remove from heat, then stir in ricotta, Parmesan, and lemon juice.
Add more pasta water if needed for creaminess.
5. Finish & Serve
Taste and adjust seasoning.
Serve topped with crispy prosciutto shards, fresh basil, extra Parmesan, and black pepper.
Notes & Tips
For extra spice, add a pinch of Calabrian chili paste with the garlic.
Substitute zucchini or green beans if asparagus isn’t in season.
To make it vegetarian, skip the prosciutto and top with toasted pine nuts for crunch.
Use whole wheat pasta for added fiber.
❓ frequently asked questions FAQ
Q: Can I make this ahead of time?
A: Best enjoyed fresh, but you can prep the crispy prosciutto and pesto ricotta sauce a few hours in advance. Reheat pasta with a splash of water before serving.
Q: What protein pairs well with this pasta?
A: Grilled chicken or shrimp are excellent choices if you want to add more protein.
Q: Can I use cottage cheese instead of ricotta?
A: Yes — blend cottage cheese until smooth for a ricotta-like texture.
Nutrition information
Calories: ~520
Protein: 25g
Fat: 24g
Carbs: 52g
Fiber: 6g
Sodium: 740mg