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Shared By Heather Lynn Torruellas

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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