Orecchiette with asparagus, crisp prosciutto, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orecchiette with asparagus, crisp prosciutto, and ricotta salata

Great for Entertaining

Orecchiette with asparagus, crisp prosciutto, and ricotta salata

Soy-Free, Mediterranean

2 Servings, 620 Calories/Serving

30–45 Minutes

Briny black olives, prosciutto, and ricotta salata lend salty goodness to spring vegetables, tossed with ear-shaped pasta to create a comforting Italian-inspired dish.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orecchiette
  • 3 ounces prosciutto
  • 10 ounces asparagus
  • 1 or 2 cloves peeled fresh garlic
  • 2 ounces pitted oil-cured black olives
  • 1 tablespoon tomato paste
  • ⅓ cup peas
  • 2 ounces ricotta salata
  • ½ teaspoon red chile flakes (optional)

Nutrition per serving

Calories 620, Total Fat 27g (35% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 1320mg (57% DV), Total Carb. 77g (28% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 15 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. Return the orecchiette to the pot, drizzle with 2 to 3 teaspoons oil, and toss to keep the orecchiette from sticking.
While the water heats and the orecchiette cooks, prepare the prosciutto and start the sauce.


Cook the prosciutto

  • Coarsely chop the prosciutto.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until lightly browned and crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Pour off all but 1 tablespoon oil from the pan.
While the prosciutto cooks, prepare the remaining ingredients.


Make the sauce; finish the pasta

  • Snap off the woody ends from the asparagus; cut the asparagus on the diagonal into 1-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Coarsely chop the olives.
In the same pan used for the prosciutto, warm the residual oil over medium-high heat until hot but not smoking. Add the asparagus, season lightly with salt and pepper, and cook, stirring occasionally until crisp-tender, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until starting to darken, about 1 minute. Add the olives and reserved pasta cooking water and cook, stirring occasionally, until the asparagus is tender and the sauce is thickened, 3 to 4 minutes.
Remove from the heat and stir in the peas, prosciutto, and orecchiette. Season to taste with salt and pepper.


Transfer the orecchiette and sauce to individual plates. Crumble the ricotta salata on top, sprinkle with as many chile flakes as you like, and serve.
Kids Can!
  • Snap the woody ends off the asparagus.
  • Press the garlic (if you have a press).
  • Crumble the ricotta salata.