Tagliatelle with Asparagus, Ricotta, Crispy Prosciutto
Our Tagliatelle with Asparagus, Ricotta, Crispy Prosciutto in a Pesto Sauce combines the fresh flavors of asparagus and pesto with creamy ricotta and the salty crunch of crispy prosciutto—perfect...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cucinacipoletti.com.
Cooking tools:
- Microplane
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Wooden spoon
- Tongs
- Measuring spoon
- Paper towel
- Stove
- Serving platter
- Serving bowl
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)
- 1/4 Cup Parmesan Cheese, grated
- 1 Tablespoon Olive Oil
- 4 Cloves of Garlic
- 2 Cups Fresh Basil Leaves
- 1/2 Cup Parmesan Cheese, grated
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Salt and pepper to taste
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