Tassel Ridge Pasta with Asparagus, Parmesan, and Crispy Prosciutto

4 qts water
1 Tbsp olive oil
4 oz thinly sliced prosciutto, cut into ¼-inch strips
1 clove garlic, minced
1 cup heavy cream
2 Tbsp lemon juice
1 Tbsp salt
1 lb rotini or penne
1 lb asparagus, trimmed and cut into 1-inch pieces
1½ cups grated Parmesan, plus more for serving if desired
¾ cup chopped fresh basil

Bring 4 quarts water to a boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Add prosciutto. Cook until lightly browned and crisp, about 5 minutes. Remove from skillet. Place on paper-towel lined plate. Add garlic to skillet. Cook until fragrant, about 30 seconds. Do not allow to burn. Stir in cream and lemon juice. Simmer until slightly thickened, 3 to 5 minutes. Set aside. Add 1 tablespoon salt and pasta to boiling water. Cook until just beginning to soften, about 7 minutes. Add asparagus. Cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water. Drain pasta and asparagus. Return to pot. Add cream sauce, ½ cup reserved cooking liquid, Parmesan, and basil. Toss to combine, adding more cooking water as needed. Season with salt and pepper. Sprinkle with crispy prosciutto and additional grated Parmesan, if desired. Serves 4.

Wine Recommendation—Tassel Ridge Iowa Pizzeria & Pasta, Too!® 

Iowa Pizzeria & Pasta, Too!® is a dry red that is blended specifically to complement both pizza and pasta. It has notes of cherry, berry, and toasted almond and it’s made from Marquette, Sabrevois, Frontenac, and LaCrosse grapes grown in our Mahaska County vineyards. Serve at room temperature. —Bob Wersen, Owner, Tassel Ridge Winery


Category : KIOA Recipe of the Week Posted on June 4, 2018

Comments are closed.