Pasta Primavera With Ricotta and Prosciutto

A Celebration of Spring's Abundance in a Bowl

Pasta primavera feels synonymous with the first truly warm week of the year. The markets are suddenly overflowing, everyone lingers outdoors a little longer, and dinner becomes less about comfort and more about brightness. This is spring cooking at its best: quick, optimistic and gloriously green.

Traditionally, pasta primavera often leans on heavy cream or crème fraîche, but here ricotta takes centre stage instead. It creates a lighter backdrop for the vegetables while still lending the dish a velvety richness. The result is creamy without feeling heavy — exactly the kind of meal that belongs on a spring table.

While this recipe welcomes improvisation — spring onions for leeks, mint for dill, or whatever looked irresistible at the market that morning — one ingredient should remain non-negotiable: the asparagus. Yes, technically it is available year-round, but spring asparagus tastes unmistakably sweeter, grassier and more alive.

As for the plural of asparagus? Is it asparagus? Asparaguses? We prefer to believe it borrows a page from *funghi* and becomes *asparagi*. Linguists may disagree, but we are prepared to stand our ground.

A final note: prosciutto brings pockets of savoury, salty richness that weave throughout the dish, but for a vegetarian version, simply leave it out. The pasta remains every bit as vibrant and spring-like without it.

Yield: 4 to 6 servings
Time: 30 minutes

Ingredients

• Kosher salt
• 2 tablespoons unsalted butter or olive oil
• ¾ cup ricotta (whole-milk Greek yogurt or crème fraîche also work beautifully), at room temperature
• 12 ounces pasta (penne, orecchiette or farfalle work particularly well)
• Zest of ½ lemon plus lemon wedges for serving
• 3 green onions, thinly sliced, or ½ small leek, thinly sliced
• ½ pound asparagus, sliced into half-inch pieces, leaving the tips whole
• ¼ pound snap peas, sliced into half-inch pieces
• 1 cup peas, fresh
• 2 garlic cloves, finely minced
• 1 tablespoon Italian Herb, Garlic & Veg Blend, plus a pinch for serving
• Freshly ground black pepper
• 100 grams prosciutto, torn or sliced into ribbons
• ⅔ to 1 cup grated Parmigiano-Reggiano, plus more for serving (we measure cheese with heart, not measuring cups)
• Small handful of tender herbs, such as basil, dill, mint, tarragon or chives

Preparation

Step 1: Prep the Ricotta
In a small bowl, combine the ricotta with a squeeze of lemon juice and a pinch of salt. Stir until smooth and set aside.

Step 2: Boil the Pasta
Bring a large pot of water to a boil and salt it generously — it should taste pleasantly like the ocean.
Cook the pasta until al dente. Because the sauce is delicate and quick, the pasta will not continue cooking once combined, so make sure the texture is exactly where you want it before draining. Reserve a cup of pasta water, then drain.

Step 3: Cook the Vegetables
Meanwhile, in a large heavy skillet or Dutch oven, melt the butter over medium-high heat. Add the asparagus, snap peas, peas and green onions or leek. Season with salt and cook, stirring often, until the vegetables are nearly tender but still bright and crisp, 4 to 5 minutes.
Add the garlic and Italian Herb, Garlic & Veg Blend and cook for 1 to 2 minutes more, stirring constantly. If the pan looks dry, add a splash of white wine or reserved pasta water to keep the vegetables glossy rather than browned.
The greatest tragedy you can inflict upon spring vegetables is overcooking them. Resist the temptation.

Step 4: Bring Everything Together
Add the drained pasta to the skillet along with the Parmigiano-Reggiano, ricotta, herbs and prosciutto. Toss well, adding splashes of reserved pasta water as needed until the cheese and ricotta form a light, silky coating around the pasta and vegetables.
Finish with the lemon zest and a final pinch of Italian Herb, Garlic & Veg Blend. Serve immediately with additional Parmigiano-Reggiano, black pepper and lemon wedges for squeezing over top.