Love a spicy kick to my meals and this pasta is going to be made for dinner tonight – with a bottle of my favorite chilled white Merlot wine.
INGREDIENTS
- 4 ounces thinly sliced prosciutto
- 1 pound long cut pasta
- 1 bunch asparagus, ends trimmed and chopped
- 1 cup basil pesto, homemade or store bought
- 1 jalapeño, seeded, if desired, and chopped
- 3/4 cup whole milk ricotta cheese
- zest and juice of 1 lemon
- kosher salt and pepper
- 1 tablespoon chopped fresh chives
- grated parmesan, for serving {more}
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