Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto

• 12 cup fresh breadcrumb
• 2 teaspoons extra virgin olive oil
• 1 teaspoon minced lemon zest
• salt
• red pepper flakes
• 1 cup packed of fresh mint
• 1 cup whole milk ricotta cheese
• 14 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 13 cup grated parmesan cheese
• 2 tablespoons toasted pine nuts
• salt
• black pepper
• 12 lb prosciutto or 12 lb bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 lb fresh asparagus, stems trimmed, cut into 3-inch pieces
• 14 cup dry white wine
• 1 lb campanelle pasta

1. Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
2. Remove from heat and stir in zest, salt, and pepper flakes; set aside.
3. Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
4. Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
5. Remove to a paper towel-lined plate; set aside.
6. Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
7. With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
8. Saute asparagus in same skillet used for prosciutto, 5 minutes.
9. Deglaze the pan with wine and reduce until evaporated; set aside.
10. Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
11. Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
12. Top pasta with asparagus, prosciutto, and bread crumb mixture.

fresh breadcrumb, extra virgin olive oil, lemon zest, salt, red pepper, mint, milk ricotta cheese, extravirgin olive oil, lemon juice, parmesan cheese, nuts, salt, black pepper, bacon, extravirgin olive oil, fresh asparagus, white wine, pasta

Taken from www.food.com/recipe/asparagus-and-prosciutto-pasta-with-ricotta-mint-pesto-435648 (may not work)