Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto

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“Cuisine at Home”
1hr 10mins

Ingredients Nutrition


  1. Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
  2. Remove from heat and stir in zest, salt, and pepper flakes; set aside.
  3. Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
  4. Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
  5. Remove to a paper towel-lined plate; set aside.
  6. Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
  7. With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
  8. Saute asparagus in same skillet used for prosciutto, 5 minutes.
  9. Deglaze the pan with wine and reduce until evaporated; set aside.
  10. Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
  11. Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
  12. Top pasta with asparagus, prosciutto, and bread crumb mixture.

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