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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Monday, September 10, 2012

Prosciutto, Asparagus and Parmesan Pasta

Prosciutto Asparagus and Parmesan PastaI saw this recipe via Pinterest and I knew right away I wanted to try it. Once I told Miss F that prosciutto was bacon, she wanted to try it as well (that kid could live on bacon!)  The recipe comes from Val So Cal, but I made a ton of changes.  Mainly, I sauteed the asparagus first and removed it from the pan to toss with the pasta at the end.  I find if I leave the asparagus to cook with sauces, they lose the gorgeous bright green color.  Another tip is to get prosciutto from your deli counter and not pre-packaged.  It is usually cheaper and you can get the exact amount you need for your recipe.  This dish is perfection.  I want to try it next with peas in place of the asparagus.
Prosciutto, Asparagus and Parmesan Pasta

12 ounces angel hair pasta
2 tablespoons of olive oil
1 pound asparagus, trimmed and cut into 1 inch pieces
1 small onion, diced
1 cup of sliced mushrooms
2 garlic cloves
4 ounces of prosciutto, cut into strips
½ cup white wine
1 ½ cups heavy cream
1 tablespoon corn starch
½ teaspoon red pepper flakes
½ cup grated parmesan cheese

Prepare the pasta per package instructions. While the pasta is cooking, heat the one teaspoon of the oil in a large sauté pan over medium-high heat. Saute the asparagus for 2 minutes. Remove from the pan and set aside. Add the remaining oil to the pan. Sauté onion, garlic, mushrooms until fragrant and tender, about 3 minutes. Add the garlic and prosciutto, sauté 1 minute more. Add the white wine and chicken broth, bring to a simmer and cook for 2 minutes more. Whisk together the cream, corn starch and red pepper flakes. Add the cream mixture, return to a simmer and cook until thickened, about 4 minutes. Add the asparagus and pasta to the pan; toss with the sauce. Serve, topped with additional parmesan.
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1 comment:

Medeja said...

Looks and sounds really good. Now I also want to try it :D

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