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Spinach-Ricotta Pesto Pasta With Crisp Prosciutto And Asparagus

Ingredients

• 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
• Spinach-Ricotta Dip:
• 1 tablespoon olive oil
• 2 tablespoons pine nuts
• 1/2 medium yellow onion, finely chopped
• 3 medium garlic cloves, thinly sliced
• 1 (10-ounce) package frozen spinach, thawed
• 1/2 cup fresh ricotta
• 1/2 teaspoon kosher salt

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