Arts & Entertainment

Springtime Pasta

Delicious, easy pasta dish uses springtime flavor of fresh asparagus to make it special

This is not only an easy dish to prepare, but it is delicious, springy, Patchy and pretty!

Springtime Pasta

  • 3 T butter
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 oz. prosciutto, sliced thin, chopped in chunky pieces
  • ½ cup white wine (or chicken broth)
  • Juice of half a lemon
  • 1 tsp. lemon zest
  • Freshly ground black pepper
  • 1 lb. asparagus, ends trimmed, sliced into 2” pieces
  • 1 lb. dried fettuccine
  • ½ cup grated Parmesan cheese
  • Drizzle of olive oil

In a large non-stick pan, melt butter. Add shallot and garlic and sauté on low for 5 minutes. Add prosciutto and cook on low for a few minutes more. Add wine (or chicken broth), lemon juice and zest, freshly ground pepper and let simmer on very low heat.

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Meanwhile, bring a large pot of salted water to boil. Add asparagus and cook for about 2 minutes until bright green and cooked, but crisp. Remove from water with a slotted spoon. Set aside.

Cook pasta in boiling water until al dente. Drain, remembering to reserve about one cup of the pasta water.

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To assemble:  In large pasta bowl, add cooked fettuccine. Drizzle with a small amount of olive oil and toss.  Add prosciutto mixture, asparagus and Parmesan cheese and toss gently.  Add small amounts of the hot pasta water until a desired moistness is achieved.

Serve immediately!! 

Makes 4 servings.


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