Pasta with Asparagus
Bow-tie pasta tossed with basil pesto and prosciutto-wrapped asparagus.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 8 oz bowtie pasta, cooked with 1/4 cup pasta water reserved
- 8 stalk asparagus
- 3 tbsp olive oil, divided
- 8 sheets of prosciutto
- 2 clove large garlic, minced
- 4 oz mushrooms, sliced
- 2.5 tbsp basil pesto
- salt, to taste
- splash of lemon juice
- 4 oz chevre, crumbled
Instructions
- 1
Preheat the oven to 450°F. Rinse the asparagus well, then pat dry. Cut about an inch off the bottom of the asparagus stalks. Wrap each asparagus in each sheet of prosciutto, wrapping at a diagonal so that most of the asparagus stalk is enveloped inside the prosciutto.
- 2
Add a tablespoon of the olive oil to a cast-iron, or oven-safe, pan. Place the prosciutto-wrapped asparagus in the pan and roast for 5 minutes. Turn on the oven's broil setting and broil the asparagus for another 2 to 5 minutes, or until the asparagus is fork-tender and the prosciutto is crispy.
- 3
Take the pan out of the oven and place on top of the stove. Remove the asparagus and transfer to a plate; temporarily set aside. To the pan, add the remaining 2 tablespoons of olive oil and turn on the heat to medium. Add the minced garlic and sliced mushrooms; sauté until mushrooms are cooked (about 2-3 minutes).
- 4
Add the reserved pasta water and cooked pasta to the pan. Add the basil pesto (see note). Give everything a toss, then taste test for salt. Add a splash of lemon, if desired.
- 5
Before serving, garnish pasta with crumbled chevre and the prosciutto-wrapped asparagus.