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Chef Megan Mitchell

Online Cookbook

Spring Pasta with Ricotta and Prosciutto

  • Complexity: medium
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Spring Pasta with Ricotta and Prosciutto


  • 4 slices prosciutto
  • 9 ounces fresh peas
  • 1 pound asparagus, trimmed and cut into ¼ inch pieces
  • 4 ounces haricot vert, cut into 1 ½ - 2 inch pieces
  • 4 ounces broccolini, trimmed and cut into 2 inch pieces
  • 1 pound gemelli pasta
  • Salt and pepper, to taste
  • 3 tbsp. butter, unsalted
  • 2 lemons
  • 1/3 cup packed basil leaves, finely chopped
  • 1 cup ricotta cheese, full fat
  • Parmesan cheese, for grating
  • Flaky sea salt, such as Maldon
  • Good quality olive oil, for drizzling


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Place the prosciutto slices on the tray, making sure they don’t overlap. Bake for 15 minutes or until crispy.

  2. Bring a large stockpot of water to a boil. Season with salt. Make an ice bath in a large bowl.

  3. Working in batches, blanch the vegetables starting with the peas for 1 ½ minutes. Immediately shock in the ice bath, drain and pat dry. Blanch the asparagus and haricot vert together, for 1 ½ minutes, shock, drain and dry. Finish with the broccolini, cooking for 1 ½ - 2 minutes. Shock, drain and dry.

    Cook the pasta in the veggie water per package directions until al dente.

  4. While the pasta cooks start to make the sauce. In a large skillet melt the butter with the zest and juice from both lemons. Once the pasta is cooked add directly to the skillet. Season with salt and pepper and toss together. Add the blanched veggies and basil. Toss together and cook just until heated through. Grate a good amount of Parmesan cheese over the pasta, stir and add a little more. Remove from heat.

  5. To serve, scoop some of the pasta into a shallow dish. Scoop some ricotta on top, drizzle with good quality olive oil, sprinkle with Maldon and top with the prosciutto crisp. Serve warm. 

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch me make it here!

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