Ingredients
- 1 tablespoon olive oil
- 1/2 pound fresh Michigan Asparagus trimmed and cut into bite-sized pieces
- 1 pound fettuccine pasta
- 1/2 cup basil pesto
- 6 slices prosciutto
- 1/4 cup whole milk ricotta cheese
- fresh cracked black pepper to taste
Instructions
- In medium skillet over medium heat, heat olive oil. Add asparagus and cook 5-6 minutes until tender.
- While asparagus is cooking, bring large pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
- Add pesto to asparagus and add pasta. Toss pasta with pesto and asparagus.
- Divide between four plates. Top with prosciutto and 1 tablespoon ricotta per plate. Top with fresh cracked black pepper, to taste.