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Orechiette pasta with fresh peas, ricotta, parmesan, olive oil, asparagus and prosciutto, on a plate with a spoon
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Spring Pea Pasta with Asparagus, Prosciutto, and Ricotta

Spring is the season for peas and asparagus! Combine these fresh, green jewels with rich, homemade ricotta and salty prosciutto for an easy, elegant pasta dinner. 
Course: Main Course, Pasta
Cuisine: American
Keyword: Asparagus, Lemon, orecchiette, Parmesan, Pasta, Peas, Prosciutto, Ricotta, spring
Servings: 2

Equipment

  • 1 Pot to cook pasta, peas, and asparagus
  • 1 Large bowl for mixing

Ingredients

  • 2 cups orecchiette pasta dry
  • 14 spears asparagus chopped
  • 1/3 cup garden peas freshly shelled
  • 2 slices prosciutto torn into pieces
  • 1/2 cup ricotta
  • 2 tbsp olive oil extra virgin
  • 1 lemon freshly squeezed
  • 1 tbsp fresh pea shoots for garnish
  • parmesan freshly grated, to taste
  • salt & pepper to taste

Instructions

  • Bring a large pot of water to boil. Add orecchiette pasta and cook until just barely al dente. Add asparagus and peas to water until both turn bright green, about 1-2 minutes. Drain pasta, peas and asparagus and place into a large serving bowl.
  • Toss pasta, peas, and asparagus with olive oil, lemon juice, prosciutto, and parmesan cheese. Divide pasta onto two plates. Add dollops of fresh ricotta on top of pasta. Season with salt and pepper. Drizzle on more olive oil and add more parmesan if desired. Garnish with pea shoots for extra crunch and flavour. Enjoy!

Notes

Did you make Spring Pea Pasta? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.