Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Cuisine at Home Ingredients:
1/2 cup fresh breadcrumb |
2 teaspoons extra virgin olive oil |
1 teaspoon minced lemon zest |
salt |
red pepper flakes |
1 cup packed fresh mint |
1 cup whole milk ricotta cheese |
1/4 cup extra-virgin olive oil |
3 tablespoons fresh lemon juice |
1/3 cup grated parmesan cheese |
2 tablespoons toasted pine nuts |
salt |
black pepper |
1/2 lb prosciutto or 1/2 lb bacon, diced |
1 tablespoon extra-virgin olive oil |
1 lb fresh asparagus, stems trimmed, cut into 3-inch pieces |
1/4 cup dry white wine |
1 lb campanelle pasta |
Directions:
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.
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