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Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto

Tieghan, Half Baked Harvest
  • minutes
  • Serves 8

INGREDIENTS

4 oz

Prosciutto

1

bunch Asparagus

1 tbsp

Chives, fresh

1

Jalapeno

1

Lemon, zest and juice of

1 cup

Basil pesto, homemade or store bought

1 lb

Long cut pasta

1

Kosher salt and pepper

1

Parmesan, grated

3/4 cup

Whole milk ricotta cheese