Pesto Fettuccine & Crispy Prosciutto
3 easy steps to a delicious dinner
This simple, flavorful pasta dish comes together in 15 minutes—all in one pan! You'll simmer fresh fettuccine noodles in a creamy, herbaceous pesto sauce, then top with a dollop of tangy lemon ricotta and a sprinkle of savory crisped prosciutto. Serve with ciabatta toast for swiping up any extra sauce, and you've got a memorable meal, fast!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 ounce
Prosciutto
4 ounce
Ricotta Cheese
(Contains Milk)
7 ounce
Fresh Fettuccine
(Contains Eggs, Wheat)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 tablespoon
Pesto
(Contains Milk)
1 unit
Lemon
Not included in your delivery
Salt
Pepper
Butter
(Contains Milk)
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Separate prosciutto from sheets and halve crosswise. Heat a drizzle of cooking oil in a large pan over medium-high heat. (For 4 servings, use a large pot instead of a pan.) Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side, working in batches if needed. TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, lower heat. • Turn off heat; transfer prosciutto to a paper- towel-lined plate (reserve pan for next step). When cool enough to handle, roughly chop. • While prosciutto cooks, quarter lemon. TIP: For extra lemony flavor, zest lemon before quartering.
• In a small bowl, combine ricotta, juice from two lemon wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper. TIP: For extra lemony flavor, add half the lemon zest. • Bring 2 cups water (3 1⁄2 cups for 4) to a boil in pan used for prosciutto (TIP: No need to wipe out pan first!) Once water is boiling, gently separate pasta using your hands, then add to pan. Cook, stirring constantly, until pasta is al dente, 5-7 minutes.
• When pasta has one minute left, halve and toast ciabatta. Spread 1 TBSP butter (2 TBSP for 4 servings) over cut sides of ciabatta. Halve each piece diagonally into quarters. • Once pasta is done, remove pan from heat. Add pesto, half the prosciutto, and remaining pasta cooking water; toss to combine. Taste and season with salt and pepper if desired. • Divide pasta between plates. Top with a dollop of lemony ricotta, remaining prosciutto, and a squeeze of lemon. Serve with ciabatta toasts and remaining lemon wedges on the side. TIP: For extra lemony flavor, sprinkle remaining lemon zest over the top.
