Tagliatelle with Asparagus, Ricotta, Crispy Prosciutto – Cucina Cipoletti

Ingredients

• 1 Box Cucina Cipoletti Tagliatelle
• 1 Bunch Asparagus, trimmed and cut into 2-inch pieces
• 1 Cup Ricotta Cheese
• 4 Ounces Prosciutto (about 6 slices)
• 1 Cup Pesto Sauce (homemade or store-bought)
• 0.25 Cup Parmesan Cheese, grated
• 1 Tablespoon Olive Oil
• 4 Cloves of Garlic
• 2 Cups Fresh Basil Leaves
• 0.5 Cup Parmesan Cheese, grated
• 0.5 Cup Extra Virgin Olive Oil
• 0.5 Salt and pepper to taste