Orecchiette with asparagus, crisp prosciutto, and ricotta salata | Sunbasket
Briny black olives, prosciutto, and ricotta salata lend salty goodness to spring vegetables, tossed with ear-shaped pasta to create a comforting
Ingredients
- 5 ounces orecchiette
- 3 ounces prosciutto
- 10 ounces asparagus
- 1 or 2 cloves peeled fresh garlic
- 2 ounces pitted oil-cured black olives
- 1 tablespoon tomato paste
- ⅓ cup peas
- 2 ounces ricotta salata
- ½ teaspoon red chile flakes (optional)
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