Pasta with Asparagus and Prosciutto in Cream Sauce

Last week really wore me out, and when I tried to come up with a menu for this week my brain was fried. I couldn’t come up with aything good on my own, so I turned to my starred folder in my google reader. I think one of the best things about reading blogs in the reader is that I can easily mark the posts I want to go back to- so for weeks like this when I can’t come up with much on my own I have a bunch of new recipes to try out.

This pasta was based off of Mommy Gourmet’s entry to the royal foodie joust. I love using corkscrew pasta because it really holds the sauce… and as you know by now I’m a sucker for anythign with prosciutto or lemon. I made some changes to her recipe and lightened it up considerably. Even lightening it up, I still thought it was really rich. Delicious, by rich. It wasn’t too rich for my husband though. He gobbled down two bowls full!

I really enjoyed the sauce… very nice and creamy with just a hint of romano. I wasn’t a huge fan of the asparagus in it though, which is odd since I usually love asparagus. Mine were kind of fat so that could have been part of the problem- they didn’t mix in very well- but we both thought that next time this might be better with spinach or broccoli instead.

  • 1 lb cork screw pasta (I suggest whole wheat if you can find it in this shape)
  • 1 tbs butter
  • 1/8 lb prosciutto, diced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • zest of 1 lemon
  • 2 tbs flour
  • 1c. white wine (dry would be best, but I used Reisling because I had an open bottle and it was fine)
  • 1-1/4 c milk
  • 1 c. of cream
  • 1/4 c. of grated romano
  • 1 bunch asparagus, blanched (or spinach or broccoli)
  • cracked black pepper

Cook pasta according to package directions.

Heat a pan over high heat. Add half the prosciutto and cook until it becomes crisp. Set aside.

In a small saucepan, melt butter over medium heat. Add onion and garlic and cook until translucent. Add lemon zest, remaining prosciutto and flour, stirring well. Slowly add wine. Bring to a boil, then lower heat. Let this reduce until it thickens- it will become almost like a thin pudding. Add the milk and again, let the mixture reduce. Add cream and cook until it is warmed through and thickens slightly. Stir in cheese and asparagus.

Combine sauce with pasta. Top with crispy prosciutto and cracked black pepper.

Serves 8.

Comments

  1. I love everything in this and combined, it’s fabulous!

  2. Great pasta dish! Perfect for Spring!

  3. Mmmmm this looks delicious!

  4. gosh, I’ve never seen pasta of that shape! how fun to eat! I’m on a mission to look out for that now!

  5. oh my gosh that looks soo good!!! I am so glad to read your blog, it’s really an inspiration to be healthy because I didn’t know healthy could look so GOOD!!!

  6. everything looks so vibrant!

    Those look like big pieces of asparagus (or a tiny bowl), usually I cut them into 1″ pieces when I’m mixing into dishes.

  7. perfect spring dish – I have to agree. simplicity can be complex!

  8. Looks delicious! I wonder if roasting the asparagus first would’ve helped. I find it makes the asparagus a little sweeter – and is a good way to cook fat asparagus.

  9. Delicious. I will be there at 7 for dinner. Tomorrow since it is a long flight.

  10. This looks delicious! I am a sucker for anything with Prosciutto in it!

  11. This looks great! I can’t get enough asparagus these days, I just came home from the store with two more big bunches.

  12. Yum!! Spinach and broccolli would really go well with this.

  13. Yum!! That looks great! I’m going to have to make that.

  14. Hi, I made a similar dish like this using a recipe from River Café’s green cook book! I love it!!
    Asparagus are in season now, but sometimes I like to change the green one’s in the subtile flavoured white one’s!

  15. Wow, does that look so amazing! I would love to make this for Easter if I could talk the rest of the family out of raviolis!!!

  16. Great combination!

  17. It’s like the classic proscuitto-wrapped asparagus — only in pasta form. Who couldn’t love that? I want a fork to just dig into it now.

  18. I love this pasta dish…it is so moist and tasty. Great pictures!

  19. thanks everyone!
    sophia- its a great shape for holding sauce. It makes the bets mac and cheese!
    sarah- thanks! yeah, I don’t really go for bland “diet” foods. You can be healthy and still enjoy food!
    heather- its a combo of both- those asparagus pieces are probably about an inch and a half… the bowl isn’t tiny, but that’s literally one serving of pasta so you can see it isn’t huge either
    valleywriter- I bet it would come out great with roasted asparagus!
    Sara- I LOE asparagus! As you can see, I’ve had it twice already this week!
    Sophie- I’ve never tried the white asparagus. I really want to, but for some reason they scare me
    Marisa- for some reason ravioli for easter makes me laugh
    carolyn- mmmm proscuitto wrapped asparagus…

Leave a Comment

*