When the weather turns a bit warmer, it's natural to move from heavier
and heartier dishes such as red-sauce pastas and beef stews to lighter
entrees such as this recipe. This dish is still satisfying as a hot
meal, but reminds of us spring and soon-to-be summer nights. Springtime Pasta 3 T butter 1 medium shallot, minced 2 cloves garlic, minced 2 oz. prosciutto, sliced thin, chopped in chunky pieces ½ cup white wine (or chicken broth) Juice of half a lemon 1 tsp. lemon zest Freshly ground black pepper 1 lb. asparagus, ends trimmed, sliced into 2” pieces 1 lb. dried fettuccine or dried pasta of your choice ½ cup grated Parmesan cheese Drizzle of olive oil
a large non-stick pan, melt butter. Add shallot and garlic and sauté on
low for 5 minutes. Add prosciutto and cook on low for a few minutes
Add wine (or chicken broth), lemon juice and zest, freshly ground pepper and let simmer on very low heat.
bring a large pot of salted water to boil. Add asparagus and cook for
about 2 minutes until bright green and cooked, but still crisp. Remove
from water with a slotted spoon. Set aside.
Cook pasta in boiling water until al dente. Drain, remembering to reserve about one cup of the pasta water.
assemble: In large pasta bowl, add cooked fettuccine. Drizzle with a
small amount of olive oil and toss. Add prosciutto mixture, asparagus
and Parmesan cheese and toss gently. Add small amounts of the hot pasta
water until a desired moistness is achieved.