Ricotta Pasta with Peas + Prosciutto
This creamy pasta is balanced with layers of sweet spring flavors and just the right amount of salty punch.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 bunch scallions, diced
- Kosher salt to taste
- 4 cloves garlic, diced
- 1 1/4 cup ricotta
- 1 lemon, plus more wedges for serving
- 1 cup grated parmesan, plus more for serving
- 1 lb pasta
- 1 1/2 cups shelled peas, fresh or frozen
- Salted butter for finishing, optional
- 2-3 oz pack of prosciutto, more if desired
- Fresh basil for serving
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