Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper. 

Alabama Peach Bombs

Found on SL website here while searching for something else.

1 4oz pkg. sliced prosciutto (8 slices)
2 small (6 oz. each) fresh peaches
3 Tbsp. honey
2 tsp. apple cider vinegar
3/4 tsp. vinegar-based hot sauce (such as Texas Pete)
1/4 tsp. black pepper
1 Tbsp. torn fresh mint leaves
Creamy goat cheese, for serving

Carefully peel 4 prosciutto slices apart and place on cutting board in an even layer (reserve remaining prosciutto in refrigerator until ready to use). Using a very sharp knife, halve each slice lengthwise to create 8 long strips.
 

Roll 2 (12- x 18-inch) sheets of parchment paper to form 2 (1 1/4-inch diameter, 12-inch long) cylinders; seal ends with paper clips to prevent them from unraveling. Carefully wrap prosciutto strips around parchment cylinders, arranging strips 1-inch apart with seams aligned (4 strips per cylinder). Remove paper clips.

Place, seam-side down, on a microwave-safe plate lined with 2 layers of paper towels. Microwave on HIGH for 40 seconds. Rotate cylinders, then continue microwaving on HIGH in 10-second intervals, until prosciutto begins to crisp, about 20 to 30 seconds more. Transfer to a clean paper towel-lined plate. Let cool slightly, 1 to 2 minutes.

Slide crispy prosciutto rings off parchment cylinders and let cool completely, about 5 minutes. Discard used parchment cylinders. Repeat with remaining 4 slices prosciutto.

Cut peaches into 16 even wedges (about 1/2-inch thick). Whisk together honey, vinegar, hot sauce, and pepper in a small bowl until smooth.

Carefully insert 1 peach wedge into each prosciutto ring.
Brush 1 side of wrapped peaches with honey mixture and transfer to a serving platter, brushed side up.
Drizzle with any remaining honey mixture and sprinkle with mint. Serve with goat cheese. 

Crustless Ricotta Quiche

Recipe found in All Recipes Holiday 2024 and here.

6 large eggs
1 cup ricotta cheese
1/2 cup whole milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil, plus leaves for garnish
1 tablespoon chopped fresh oregano
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups baby arugula
1 cup cherry tomatoes, halved
1 tablespoon olive oil
balsamic vinegar for serving

Preheat oven to 350°F. Grease a 9-inch pie dish. 

Whisk together eggs, ricotta, and milk in a bowl. Stir in Parmesan cheese, basil, oregano, garlic, salt, and pepper; pour into the prepared dish. 

Bake in the preheated oven until puffed and golden on the edges and a toothpick inserted into center comes out clean, about 25 minutes. Let stand for 15 minutes.

Meanwhile, toss together arugula, tomatoes, and oil in a medium bowl. Just before serving, top quiche with arugula mixture. Cut into 4 slices. Garnish with additional basil and pepper and serve with vinegar.

Vegan: Replace eggs with purchased vegan egg substitute as directed on package. Swap out ricotta for a vegan version and replace Parmesan with 1/2 cup vegan mozzarella. Bake until set, about 45 minutes.
 

Make it Meaty: Roast 4 slices prosciutto on a parchment-lined baking sheet until crisp, 8 to 10 minutes at 400°F; drain. Crumble over quiche before serving.