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Asparagus and Prosciutto Pasta Recipe

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★★★★★

4.6 from 61 reviews

This Asparagus and Prosciutto Pasta is a vibrant and delicious dish featuring al dente fettucine tossed with tender asparagus, savory prosciutto, sun-dried tomatoes, and a touch of red chili flakes for a gentle heat. Finished with freshly grated Parmesan cheese and fragrant basil, this recipe makes a quick, flavorful meal perfect for any occasion.

Ingredients

Scale

Pasta

  • 340 g (12 oz) dried fettucine pasta

Vegetables & Herbs

  • 350 g (12 oz) asparagus, trimmed and cut into 2.5 cm (1 inch) pieces
  • 4 cloves garlic, finely chopped
  • ½ cup sun-dried tomatoes, drained and roughly chopped
  • 3 tablespoon fresh basil leaves, finely chopped

Meat

  • 85 g (3 oz) finely sliced prosciutto, roughly chopped

Other Ingredients

  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon red chilli pepper flakes
  • 40 g (½ cup) freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste
  • 250 ml (1 cup) reserved pasta water

Instructions

  1. Boil Pasta: Put a large pot of water on to boil. When it reaches boiling point, salt it generously. Cook your pasta until just al dente. Before draining, reserve 1 cup of pasta water.
  2. Sauté Asparagus: In a large frying pan, heat olive oil over medium-high heat. Add in the asparagus, season with ¼ teaspoon each salt and pepper and sauté until just fork tender, about 2-3 minutes depending on thickness. Remove asparagus to a plate, leaving any oil in the pan.
  3. Cook Prosciutto: Add the prosciutto to the pan and cook for about 3 minutes or until done to your liking.
  4. Sauté Garlic: Add the garlic to the pan and cook for 1 minute, stirring regularly to prevent burning.
  5. Add Sun-Dried Tomatoes and Chili: Stir in the sun-dried tomatoes and red chilli flakes, mixing well.
  6. Toss Pasta and Asparagus: Add the cooked pasta and asparagus to the pan. Toss everything well, adding reserved pasta water a little at a time to bring the dish together into a silky sauce.
  7. Add Parmesan: Turn off the heat and add the Parmesan cheese. Toss until everything is well combined and creamy.
  8. Serve: Serve the pasta garnished with finely chopped fresh basil and extra freshly grated Parmesan if desired.

Notes

  • Pasta: Recommended long pastas include fettucine, spaghetti, or linguine; short pastas like penne or rigatoni can be used as alternatives.
  • Tablespoon: Uses Australian standard tablespoon (20 ml). For other countries, use 1 tablespoon plus 1 teaspoon per tablespoon called for.
  • Parmesan: Always use freshly grated, good quality Parmesan for better melting and sauce texture.
  • Seasoning: Adjust salt and pepper to taste; freshly ground black pepper and sea salt flakes offer the best flavor.
  • Pasta Water: Vital for creating a silky sauce as it contains starch and salt from cooking pasta.
  • Gluten-Free Option: Substitute regular pasta with gluten-free pasta; expect to add more pasta water as gluten-free pasta absorbs more moisture.
  • Storage: Best eaten fresh; leftovers can be refrigerated in an airtight container for up to 3 days.
  • Reheating: Reheat gently in microwave or frying pan with a splash of water to loosen sauce.
  • Freezing: This recipe is not suitable for freezing.

Keywords: asparagus pasta, prosciutto pasta, quick dinner, Italian pasta recipe, sun-dried tomato pasta, easy pasta dish

Find it online: https://islawhite.com/asparagus-and-prosciutto-pasta-recipe/