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 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.
