Orecchiette with Sugar Snap Peas, Prosciutto, Pesto & Ricotta
A bright and savory bowl of orecchiette tossed with crisp sugar snap peas, crispy prosciutto, and nut-free Besto Pesto, finished with a creamy dollop of ricotta.
Orecchiette with Sugar Snap Peas, Crispy Prosciutto, Besto Pesto & Ricotta
Ingredients:
12 oz orecchiette pasta
6 oz sugar snap peas, trimmed & diced
4 slices prosciutto, torn into pieces or cubed
½ cup Besto Pesto (nut-free)
½ cup whole milk ricotta
2 tbsp olive oil
Salt & freshly ground black pepper, to taste
Instructions:
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente.
In the last 2 minutes of cooking, add the sugar snap peas to the boiling water. Once done, reserve ½ cup of pasta water, then drain the pasta and peas together.
In a separate large pot over medium heat, heat olive oil. Add the torn prosciutto pieces and cook until crispy, about 2-3 minutes.
Add the drained pasta and sugar snap peas to the pot with the crispy prosciutto. Stir in the Besto Pesto and a splash of reserved pasta water, tossing to coat everything evenly.
Divide the pasta among plates. Top each serving with a dollop of ricotta and freshly ground black pepper.
Drizzle with a little extra olive oil if desired.
Created in collaboration with Besto.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊