Green Pasta With Ricotta and Prosciutto

How to make Green Pasta with Ricotta and Prosciutto.


  • 4 slices prosciutto
  • 9 ounces fresh peas
  • 1 pound asparagus, trimmed and cut into 1/4-inch pieces
  • 4 ounces haricot vert, cut into 1 1/2- to 2-inch pieces
  • 4 ounces broccolini, trimmed and cut into 2-inch pieces
  • 1 pound gemelli pasta, or other short pasta variety
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 2 lemons
  • 1 cup ricotta cheese, full fat
  • Parmesan cheese, for grating
  • Flaky sea salt, such as Maldon
  • Good quality olive oil for drizzling


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Place the prosciutto slices on the tray, making sure they don't overlap. Bake for 15 minutes or until crispy.

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