Pesto Fettuccine & Crispy Prosciutto
3 easy steps to a delicious dinner
- Milk
- Eggs
- Wheat
- Soy
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!
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
Cooking Steps
• Wash and dry produce. • Separate prosciutto from sheets and halve crosswise. Heat a drizzle of 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 (31⁄2 cups for 4) to a boil in pan used for prosciutto (no need to wipe out pan first!). Once water is boiling, gently separate fettuccine using your hands, then add to pan. Cook, stirring constantly, until al dente, 5-7 minutes.
• 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 fettuccine is done, remove pan from heat. Add pesto and half the prosciutto to pan; 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 juice. Serve with ciabatta toasts and any remaining lemon wedges on the side. TIP: For extra-lemony flavor, sprinkle remaining lemon zest over the top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of pesto, prosciutto, and lemon ricotta, though some found it too salty or rich.
- Ease of prep: Customers praised how quick and simple this meal was to make, often taking just 15 minutes in one pan.
- Suggestions: Consider adding vegetables like cherry tomatoes or asparagus; some preferred chicken instead of prosciutto for extra protein.
- Portions: Several felt the serving size was too small, especially for the pasta; adding a side salad helped stretch the meal.
- Texture: Some found the pasta gummy or slimy when cooked as directed; consider boiling separately or reducing water for better results.
Reviews from our home cooks
First time cooking prosciutto and it was excellent. Added crispy bits to pasta texture. Fettuccine was good quality and not dried, tasted homemade and fresh. There was a bit more liquid left and instructions did not say to drain so I think it watered down the pesto too much.
Loved the crispy prosciutto. Loved the creaminess, was a little worried about all the water and sauce being watery but it thickened up. Might want to add more instruction on that. Not sure the pasta needed to be egg pasta, added a slightly different taste and texture. Very easy and quick to make.
I'm a BIG pesto fan so I liked this as an ingredient! The noodles are soft and filling. The prosciutto has a nice flavorful crunch & we enjoyed all these flavors together
Hot dang this was delicious! Loved that fresh pasta and the ricotta combined with the pesto and prosciutto. Never cooked pasta in a pan before but it worked. Yum yum.
Easy to prepare, delicious and filling! After adding my dollops, I mixed the lemon ricotta into the pasta. It added a bright tanginess to the saltiness of the prosciutto. This is a definite keeper especially for a quick weeknight meal that's impressive!
This was delicious and easy to make! The prosciutto gave it a savory punch of flavor and a nice crunch that tied the entire dish together.
This was a delicious pasta and I made some salmon on the side, as I knew my husband would want a bit more on his plate. We loved the pesto fettucine with the prosciutto, although the pasta turned out a bit mushy. I followed the instructions but perhaps I left it in the pan a bit too long. Otherwise a good meal and I'd make it again.
I would have never thought of cooking prosciutto and combining ricotta with pesto but this dish is amazing. Perfect for a lighter summer pasta dish.
The fresh fettuccine was a welcome change to the pasta meal. With the prosciutto, the meal was a little salty for us, but we still enjoyed it.
Love the mix of flavors. The lemon/ pesto/prosciutto is really nice. Would order again
