Spring is the season of new beginnings, and what better way to celebrate than with fresh and vibrant ingredients that awaken the senses? I’m always on the lookout for new and exciting ways to incorporate seasonal produce into my dishes, and this pasta dish is the perfect example.
The star of the show is, of course, asparagus, a quintessential spring vegetable that brings a delicate and earthy flavor to any dish. Paired with the salty and crispy prosciutto, the spicy kick of jalapeño, and the creamy richness of burrata, this pasta is so full of flavors and textures.
But don’t let the complexity of the flavors fool you—this dish is incredibly easy to make and comes together in a matter of minutes. And the end result is a beautiful and colorful plate that will impress even the most discerning foodies.
So what are you waiting for? Head over to my blog (link in my bio) for the full recipe and give it a try! And don’t forget to share your creations with me by tagging me in your photos. Let’s spread the joy of spring cooking together!
And speaking of spring cooking, I would love to hear from you! What’s your favorite spring ingredient to cook with? Let me know in the comments below and let’s inspire each other with new ideas.
Pasta with Crispy Prosciutto, Spicy Pesto, and Fresh Spring Asparagus
Ingredients
- 1 lb (454 grams) Bucatini pasta It goes really well with Pesto and Burrata
- 3 oz (85 grams) Italian prosciutto Sliced thin
- 1 cup Basil pesto Homemade or store-bought
- 1 Zest and juice of a lemon
- 1 whole Jalapeño
- 1 tbsp Chives Chopped fine
- Kosher salt & pepper To taste
- Freshly grated parmesan For serving
- 1 bunch Asparagus Thimmed and chopped
Instructions
- Fry the prosciutto in a frying pan for approximately 4-5 minutes or until crispy.
- Bring a large pot of water to a boil, salt and add the pasta. Cook the pasta until al dente. During the last 2-3 minutes of cooking, add the asparagus to the water.
- Reserve 1 cup of the pasta cooking water when draining.
- To a fry pan add and toss the hot pasta and asparagus with the pesto, jalapeño, lemon zest and juice. Add enough of the reserved pasta cooking water to create a sauce.
- Carefully tear and place the Burrata on top of each serving.
- Taste and season with salt and pepper.
- Divide the pasta among plates. Serve topped with crispy prosciutto, chives, and parmesan. Enjoy