Pasta with Crispy Prosciutto, Spicy Pesto, and Fresh Spring Asparagus
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.
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
Notes
This dish celebrates spring’s finest flavours, blending the fresh taste of asparagus with the warmth of crispy prosciutto and the zest of lemon. It’s a symphony of tastes and textures that will become a favourite in your springtime repertoire.
Happy cooking!
Diane,
Have you made this recipe?I would love to hear about it @DianeLenihan or tag #DianeLenihan