Prosciutto, Asparagus and Parmesan Angel Hair Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Should you have left over prosciutto, pan fry until crisp and use as additional garnishment. From ValSoCal's blog. Ingredients:
8 ounces angel hair pasta |
2 tablespoons olive oil |
2 garlic cloves |
1 small onion, diced |
2 cups sliced mushrooms |
4 ounces prosciutto, cut into strips |
1 lb young tender asparagus, trimmed, cut into 1 inch pieces |
1 1/4 cups heavy cream |
1/3 cup grated parmesan cheese |
salt and pepper |
1/2 teaspoon red pepper flakes |
Directions:
1. Cook pasta according to directions, drain and put pack into the warm pot.
2. Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
3. Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
4. Pour sauce with vegetables over pasta and toss to coat.
5. Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).
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