1 pound orecchiette or penne pasta
1 tablespoon olive oil
3 ounces prosciutto, cut into 2-inch strips
12 ounces asparagus, trimmed and sliced thinly on bias (about 2 cups)
3/4 cup Spinach-Ricotta Dip, recipe follows
1 tablespoon olive oil
2 tablespoons pine nuts
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 (10-ounce) package frozen spinach, thawed
1/2 cup fresh ricotta
1/2 teaspoon kosher salt
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