Here’s a starting point to a very adaptable pasta recipe! Everything can be adjusted to suit your preferences and what you have available. We usually sauté the asparagus in a little olive oil until it’s tender crisp, instead of boiling, but it’s up to you and how you like it! Olive Us has a wonderful selection of delicious artisan pastas that also work great in this recipe!
1/2 lb. Pappardelle’s Roasted Garlic Fettuccine (or Spinach Garlic, Lemon Garlic, etc)
12 oz. fresh asparagus, washed, trimmed, cut diagonally into 2″ pieces
1 – 2 Tablespoons Olive Us Ultra Premium Extra Virgin olive oil
1/2 white or yellow onion, diced
1 clove garlic, minced
1 teaspoon Olive Us Traditional Dark Balsamic
1 oz. prosciutto, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 cup freshly grated Parmesan or Grana Padano cheese
Optional: garnish with finely chopped parsley
Boil 6-8 quarts of water (same pot & water you will cook the pasta in) and add asparagus. Cook for 5 minutes. Remove asparagus with slotted spoon and refresh under cold water.
Reheat water and cook pasta in boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup water.
Meanwhile, in a large skillet, heat oil and add onion and garlic. Cook for 3 minutes. Add prosciutto and Balsamic and cook for 1 minute. Add asparagus, pasta, reserved 1/2 cup pasta water, red pepper flakes, and salt. Toss until well combined. Serve with freshly grated Parmesan and garnish with chopped parsley. Enjoy!
Recipe adapted from Pappardelle’s (check out our great selection at Olive Us!)