A delightful and easy one-pot pasta primavera that celebrates spring with crunchy asparagus, snap peas, and creamy ricotta. The dish is elevated by crispy prosciutto, adding a salty crunch to each bite. Perfect for a fresh, comforting dinner.
1: Heat a large dutch oven to medium/high heat and add butter.
2: When butter melts and begins to bubble, add shallots and cook until soft and browned.
3: Add 3/4 of the minced garlic and cook until fragrant (about 30 seconds).
4: Add the chicken broth, water, and salt, and bring to a boil.
5: Once boiling, drop in the cavatelli and cook according to package directions.
6: Meanwhile, turn your broiler on high and spread prosciutto slices on a sheet tray.
7: Broil prosciutto for about 3 minutes until crispy, then let rest.
8: Two minutes before the pasta timer goes off, add the asparagus, snap peas, and peas to the pot and stir.
9: Combine ricotta and 1 Tbsp olive oil in a bowl and whisk until smooth.
10: When the pasta is done, stir in the ricotta and let sit for 10 minutes before serving.
11: Top with grated parmesan and the crispy prosciutto before serving.
