Fettuccine with Pesto, Prosciutto and Asparagus

1 tbsp olive oil
1/2 lb fresh Asparagus, trimmed and cut into bite-sized pieces
1 lb fettuccine pasta
1/2 cup basil pesto
6 slices prosciutto
1/4 cup whole milk ricotta cheese
fresh cracked black pepper, to taste

In medium skillet over medium heat, heat olive oil. Add asparagus and cook 5-6 minutes until tender.

While asparagus is cooking, bring large pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.

Add pesto to asparagus and add pasta. Toss pasta with pesto and asparagus.

Divide between four plates. Top with prosciutto and 1 tablespoon ricotta per plate. Top with fresh cracked black pepper, to taste.

Recipe courtesy of Michigan Asparagus