The perfect spring bite. Creamy and bright spring pea pesto made with lots of fresh mint and basil tossed with pasta then served over velvety whipped ricotta and finished with a crumble crispy prosciutto. So good, you will want to lick the plate clean.

INGREDIENTS – serves 2

1/2 box pasta

4-5 slices prosciutto

1c peas, defrosted frozen or blanched fresh
1/2c mint leaves
1/2c basil leaves
1/4t salt
1/4t black pepper
1/4c parmesan, grated
1 garlic clove, small
1/2 lemon, juiced
1/4c olive oil

2T butter

8oz ricotta, whipped in a food processor or with an immersion blender until smooth

INSTRUCTIONS

Preheat oven to 425°F.

Cook pasta to package instructions in salted water, reserving 1/4c pasta water before dumping it.

Lay out the prosciutto slices on a baking sheet. Roast until crisp, 5-10 minutes depending on how think the slices are, keep an eye on it. Let cool before handling.

Add peas, mint, basil, salt, pepper, parmesan, garlic, lemon juice and olive oil to a blender. Puree until smooth.

Bring a large skillet up to medium heat. Melt butter then carefully pour in the 1/4c leftover pasta water. Turn off the heat then dump in the pasta then about 3/4 of the pesto. Stir to coat.

Smear whipped ricotta on the bottom of two plates or bowls. Top with the pasta then finish by crumbling some prosciutto over the pasta.

ENJOY!