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
- 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
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments