Tagliatelle with Asparagus, Ricotta, Crispy Prosciutto in a Pesto Sauce

Our Tagliatelle with Asparagus, Ricotta, Crispy Prosciutto in a Pesto Sauce combines the fresh flavors of asparagus and pesto with creamy ricotta and the salty crunch of crispy prosciutto—perfect for a delicious and elegant meal!

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What you'll need!

1 Box of Cucina Cipoletti Tagliatelle

1 bunch of asparagus, trimmed and cut into 2-inch pieces

1 cup ricotta cheese

4 oz prosciutto (about 6 slices)

1 cup pesto sauce (homemade or store-bought)

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

4 cloves of garlic

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Salt and pepper to taste

THEN;

Prepare the Prosciutto:

Sear prosciutto in a pan until crispy then set aside to cool

Cook the Tagliatelle:

Bring a large pot of salted water to a boil.

Add the tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Cook the Asparagus:

While the pasta cooks, heat 1 tablespoon of olive oil in a pan over medium heat.

Add the asparagus pieces and sauté for 4-5 minutes until tender. Season with salt and pepper.

Make the Pesto:

Combine the basil, Parmesan, garlic, and seeds in a food processor.

Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth.

Season with salt, pepper, and lemon juice to taste.

Combine the Ingredients:

Return the drained tagliatelle to the pot.

Add the cooked asparagus, pesto sauce, and a splash of the reserved pasta water to the pasta. Toss to coat evenly.

Stir in the ricotta cheese until combined. If the sauce is too thick, add more pasta water as needed.

Serve:

Divide the pasta among serving plates.

Top with crispy prosciutto and a sprinkle of grated Parmesan cheese.

Garnish with fresh basil leaves.

Serve immediately and enjoy!