Creamy Asparagus Pasta with Crispy Prosciutto
You will be amazed by how creamy and delicious this pasta dish turns out. Asparagus adds lots of nutrients, and crispy prociutto gives the just right amount of indulgence to the dish. Use whole wheat pasta to give extra fibre boost.
Yield
2 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, fusilli
preferably whole wheat |
|
| 1 ½ | tablespoon |
olive oil
divided |
|
| 2 | ounce |
prosciutto
sliced into 1/2-inch strips |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 8 | ounces |
asparagus
ends trimmed, and cut into 1-inch pieces |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
|
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
|
salt and black pepper
to taste |
*
|
||
| ½ | cup |
Parmesan cheese
plus extra 2 tablespoons for sering |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, fusilli
preferably whole wheat |
|
| 23 | ml |
olive oil
divided |
|
| 57.8 | ml/g |
prosciutto
sliced into 1/2-inch strips |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 231.2 | ml/g |
asparagus
ends trimmed, and cut into 1-inch pieces |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&half)
|
|
| 0.6 | ml |
nutmeg
freshly grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
Parmesan cheese
plus extra 2 tablespoons for sering |
|
Directions
Bring a large pot of salted water a boil.
Cook the pasta until desired consistency, about 12 minutes.
Reserve ½ cup cooking liquid, and drain pasta.
Then return the pasta to the pot with a lid on.
Meanwhile crisp the prosiutto in a medium skillet over medium heat with ½ tablespoon olive oil until the prosiutto is slightly browned and crispy, 6 to 8 minutes.
Transfer the crispy prosiutto onto a plate lined with a paper towel.
Put the skillet back to the heat, add the remaining tablespoon olive oil to the pan, and heat over medium heat.
Add the garlic, stirring constantly until very fragrant, about 40 seconds.
Stir in the asparagus, and cook for about 6 minutes, or until the asparagus become brightly green and tender.
Season with salt and black pepper to taste.
Transfer the cooked asparagus into the pot with pasta, and cover with the lid.
Sprinkle the flour over the pan over medium heat, and cook for 1 minute.
Slowly pour the cream into the pan, and whisk constantly.
Cook until the cream thickens, about 3 to 5 minutes.
Add the nutmeg, and season with salt and black pepper to taste.
Add the cream sauce into the pot with apparatus and pasta, stir in ½ cup Parmesan cheese until well combined.
Add a bit cooking liquid if the pasta seems too thick.
Season with more salt and black pepper if needed.
Divide between two serving plates.
Top each plate with equal amount of crispy prosiutto, and sprinkle with 1 tablespoon Parmesan.
Serve warm.
