Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus

Yield: 6 servings
Prep Time: 4 minutes
Cook Time: 10 minutes
Ease of Preparation: easy
Total Preparation Time: 4 Minutes 
Total Time: 14 minutes


  • 1 pound orecchiette or penne pasta 
  • 1 tablespoon olive oil 
  • 3 ounces prosciutto, cut into 2-inch strips 
  • 12 ounces asparagus, trimmed and sliced thinly on bias (about 2 cups) 
  • 3/4 cup Spinach-Ricotta Dip, recipe follows 


  1. Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
  2. Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
  3.  Remove 1/2 cup of the pasta cooking water. 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. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.;