Prosciutto Pesto Pasta & Spicy Ricotta with Tomatoes & Spinach

Prosciutto Pesto Pasta & Spicy Ricotta

with Tomatoes & Spinach

30 MIN
4 Servings
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From the Test Kitchen

This pasta—whose tubular shape is perfect for catching every bite of the dynamic sauce—gets an irresistibly rich boost of flavor from mascarpone cheese and basil pesto, plus delightfully salty crisped prosciutto.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Prosciutto Pesto Pasta & Spicy Ricotta with Tomatoes & Spinach
Title
  • 6 oz Prosciutto
  • ¾ lb Fettuccine Pasta
  • ½ lb Grape Tomatoes
  • ⅓ cup Basil Pesto
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mascarpone Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 2/3 cup of the pasta cooking water, drain thoroughly and return to the pot.

Crisp the prosciutto
3 Crisp the prosciutto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the tomatoes
4 Cook the tomatoes

Add the tomatoes to the pan of reserved fond. Cook on medium- high, without stirring, 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked tomatoes, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the pesto and mascarpone until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and spicy ricotta. Enjoy!

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Prosciutto Pesto Pasta & Spicy Ricotta

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 2/3 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Crisp the prosciutto
3 Crisp the prosciutto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Cook the tomatoes

Add the tomatoes to the pan of reserved fond. Cook on medium- high, without stirring, 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down. Turn off the heat.

Cook the tomatoes
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked tomatoes, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the pesto and mascarpone until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and spicy ricotta. Enjoy!

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