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}